In traditional Greek cooking, moussaka is a three layered affair, comprising of sliced aubergine on the bottom, spicy minced lamb in a tomatoey herb sauce in the middle and a béchamel egg custard type concoction on the top. Our tasty variation contains no meat, no eggs and no custard whatsoever. Layering in a pot proved tricky (the beans refused to lie flat), but we’ve improved on the original recipe by packing in 3 portions of veg, an array of spices and some fresh spinach. We hope you agree it’s plate smashingly good.

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