Worried a whole leg of lamb is too much for one meal. Well roast one and then enjoy this moussaka with what you save the next day.

• 350g cooked lamb, finely chopped or minced
• 4 tbsp olive oil
• 1 small eggplant (about 350g), thinly sliced
• 1 medium onion, peeled and finely chopped
• 1 clove garlic, peeled and crushed
• 1 tsp dried mint
• 400g can chopped tomatoes with herbs
• 2 large potatoes (about 425g), peeled and thinly sliced
• 50g butter, cubed
• 50g plain flour, sifted
• 500ml milk
• 1 egg, lightly beaten
• salt and freshly ground black pepper

Preheat the oven to 200°C/400°F/Gas 6. Brush a baking sheet lightly with oil and top with slices of eggplant. Drizzle with 3 tbsp oil and bake for 20 minutes until golden brown, turning once. Heat remaining oil in a large frying pan and gently fry the onion, garlic, mint and lamb for 3 minutes, stirring regularly. Add the tomatoes then refill the can with cold water and stir into the pan. Simmer gently for 10-15 minutes until thick, stirring occasionally.

Bring a large pan of water to the boil and add the sliced potatoes. Return to the boil and cook for 3 minutes until just tender. Drain in a colander under cold running water.

Place butter, flour and milk in a saucepan and whisk over a gentle heat until thickened and smooth. Season to taste. Remove from heat and stir in the beaten egg.

Spoon half the lamb mixture into a 1.7lt / 3pt ovenproof dish. Top with a layer each of eggplant and potatoes. Repeat layers and finish with the white sauce. Bake for 20-25 minutes until golden brown and bubbling.

To Serve:

Serve from the pan on the table with plenty of crusty bread.