Authentic Beef Moussaka with Fresh Oregano

Preheat oven to 180°C, 160°C fan, Gas Mark 4.

Mix Knorr Beef Stock Pot with the boiling water. Set aside.

Heat 1 tablespoon of oil in a large sauce pan, over medium heat. Add the onion, cook for 5 minutes.

Add the beef mince and brown.. Add the chopped garlic and stir in the tomato purée, Cook for a further 2 minutes. Add bay leaves, oregano and tomatoes. Finally add the Knorr Beef Stock prepared already and simmer over low heat for 20-25 minutes, until most of the moisture has reduced.

To soften the aubergines and draw out the bitterness, salt them in a large bowl for 30 minutes.

Meanwhile, to make the bechamel sauce, melt the Flora Buttery in a large saucepan over medium heat. Stir in the flour. Slowly whisk in the milk and simmer, constantly stirring until sauce thickens, 8-10 minutes. Stir in 50g of Cheddar and 25g Parmesan until melted and sauce is very smooth. Season to taste with a little ground black pepper.

Set aside, ready to put moussaka together.

Rinse the aubergine very well, and pat dry. Heat remaining oil in a large frying pan, and cook the aubergine slices for 5 minutes on each side, or until golden.

Cover the base of an ovenproof dish (30 x 20cm) with a layer of aubergine, followed by half of the mince mixture. Repeat layering again, finishing with a layer of aubergine.

Pour over the bechamel sauce and completely cover, sprinkle with remaining cheeses and nutmeg.

Bake for 40-50 minutes, until bubbling and golden. Leave for 5 minutes out of the oven before serving.