Whisk the egg yolk with the cream in a medium-sized bowl. Pour the sauce on to this ... Serve with a good green salad. Moussaka can be made up in large quantities ahead of time, cooled quickly ...

From an authentic Greek bake to a flavourful vegetarian ... For a delicious vegan variation, Katy Beskow’s moussaka bowls make use of lentil mince, griddled aubergine and vegan soya yoghurt ...

Greek Moussaka (or Musaka) is an authentic Greek eggplant dish made with layers of aubergines and/or potatoes, tomatoey meat sauce, and silky béchamel. The extra cheese and breadcrumb topping ...

Slice the aubergines, salt them, and set them aside for 30 minutes to release water. Then dry and fry them in oil until ...

You’ve probably made a moussaka before or tried your hand at dolmades, but there are a whole host of often-neglected Greek recipes out ... Place the beef in a bowl. Add the onion, carrot ...

Drain on kitchen paper. Set aside until ready to construct the moussaka. The white sauce should now have cooled enough to whisk in the egg and egg yolks. Cover the base of an ovenproof dish (30 x ...