Recipe: Spicy Chicken Arrabbiata Pasta Bake

The spicy chicken pasta bake- what a canteen staple! This would knock the socks off anything any of the dinner ladies cooked for us at school though! It is just the most delicious thing, it really is. Feel free to make it spicier, by adding chilli flakes and another fresh red chilli- i've only used 2 because as you guys know i'm a bit of a spicy wimp! I have served this with a pea shoot, tomato and red onion salad- a very nice accompaniment.

Spicy Chicken Arrabbiata Pasta Bake (serves 2)
1 tbsp olive oil
20g butter
2 red chillies, diced finely
3 garlic cloves, chopped
1 chicken breast, diced
1 tin chopped tomatoes
100g diced green olives
300ml beef stock
3 tbsp finely chopped parsley
1 tbsp sugar
1 tbsp red wine vinegar
1 tbsp Worcestershire sauce
1 bay leaf
Salt and pepper to taste
170g farfalle
50g breadcrumbs
4 tbsp grated parmesan.

1. Preheat the oven to 180C. Fry the chicken, chillies and garlic in the butter and olive oil for 6 minutes. Add all the other ingredients (except pasta, breadcrumbs and parmesan) and cook on a low heat for 30 minutes.
2.Cook the pasta according to the packet instructions. Mix the pasta into the sauce, season to taste, and pour into a baking dish. Top with the breadcrumbs and parmesan, and bake in the oven for 25 minutes. Remove from the oven and serve!

Recipe: Red Pesto Turkey Lasagne

This is the first recipe that i've made so far with the frozen turkey mince I got from Bernard Matthews at Christmas. I was a bit nervous as the mince looked a little unusual, but this recipe is absolutely delicious! So much flavour- don't believe people that say turkey is tasteless, they obviously haven't tried this recipe yet, haha!! In terms of lasagne recipes it's also pretty easy to make too. Main problem i have is lasagne sheets sticking together, but to get away from that problem, either use loads of olive oil to stop em from sticking, or alternatively, use those ready-cooked fresh lasagne sheets from the supermarkets. Quite a lot of cheese on top I suppose, but at least the lean turkey lowers the fat levels a bit!!

Red pesto Turkey Lasagne (serves 4)

Lasagne
8 lasagne sheets
2 tbsp olive oil (plus extra for lasagne sheets)
1 white onion, diced
½ tsp garlic salt
½ tsp herbs du provence
400g turkey mince
1 tbsp tomato puree
100g finely diced chestnut mushrooms
1 green pepper, seeded and finely diced
100ml beef stock
1 tin chopped tomatoes
1 tbsp Worchester sauce
Salt and pepper to taste
100g grated cheddar

White sauce

50g butter
40g flour
500ml semi-skimmed milk
90g tomato pesto
Salt and pepper to taste

1.     Preheat the oven to 180C. Cook the lasagne sheets until soft. Drizzle them with olive oil (to stop them from sticking together) and set aside.

2.     Fry the onion, garlic and herbs in the oil for 5 minutes. Increase the heat, and add the turkey and tomato puree, and fry for a further 5 minutes. Add the pepper and mushrooms and cook for a further 5 minutes. Add the stock, tomatoes, stock, and Worcestershire sauce, and cook for 10 minutes, stirring occasionally.

3.     Meanwhile, make the white sauce. Melt the butter, stir in the flour, gradually add the milk, and then stir in the pesto. Cook until you have a thick sauce, season to taste, and set aside.

4.     First, put half the mince into the bottom of a dish. Layer with 4 of the lasagne sheets, and then top with the other half of the mince, and half of the white sauce. Add the other 4 lasagne sheets, top with the rest of the white sauce, scatter with grated cheddar, and bake in the oven for 25 minutes. Serve!

Recipe: Perfect Shepherd's Pie

Might not look like much, very simple I suppose, but this is my tried, tested, and perfected Shepherd's pie recipe and it is OUT OF THIS WORLD. May seem a bit weird, adding mayonnaise to the mash- but it actually works and gives the mash a really nice flavour and texture. If feeding a family this dish can of course be very easily multiplied. Also, if you wanted to make a veggie version (a "Shepherdess's Pie") then you can easily replace the lamb with quorn and the beef stock with veg stock. Probably wouldnt be as delicious though...lol!!

Perfect Shepherd’s Pie (serves 2)

1 tbsp olive oil
Knob of butter
1 white onion, diced finely
2 garlic cloves, crushed
1 celery stick, diced finely
1 carrot, peeled and diced finely
250g minced lamb
4 chestnut mushrooms, finely diced
1 tsp sundried tomato paste
Splash white wine
Handful fresh parsley
300ml beef stock
1-2 tbsp bisto gravy granules
Salt and pepper to taste

700g maris piper potatoes, peeled and diced
Knob of butter
2 tbsp mayonnaise
Splash of milk
Salt and pepper to taste

1. Fry the onion, garlic and celery for 10 minutes, covered, stirring occasionally. Add the minced lamb, increase the heat, and cook for a further 10 minutes, or until the mince has been browned.
2. Add the mushrooms, tomato paste, and wine, and cook for a further 5 minutes. Add the parsley, beef stock and bisto, and cook on a medium heat for about 20 minutes- or until the mixture has become thick and most of the liquid has evaporated. Season to taste and set aside.
3. Boil the potatoes in salted water. Drain, add the butter, milk, mayo and seasoning, and mash until smooth. Spoon the mince into two separate serving dishes, and top with the mashed potato (you may want to fork lines, or pipe the mash on, for decorative purposes).
4. Put under a hot grill for about 5 minutes, or until the top is beginning to brown. Serve!

Recipe: Mediterranean Potato Bake

Again, sorry for not posting for a while, but it's been a hectic few weeks. I promise from now on you will be inundated by many mant entries, and I will definitely be trying to get more entries and yummy recipes on the blog this year compared to other years. This is a really nice and simple bake i made for me and my boyfriend the other day- pretty tasty and fairly healthy for a potato dish. I served it as a side dish along side a pork loin chop, but it's hearty enough to be a main course in itself, if you so wish.

Mediterranean Potato Bake (serves 4 as a main course, 6 as a side dish)

2 kg potatoes, peeled and sliced thinly
1 red bell pepper, seeded and diced
2 tbsp vegetable oil
1 white onion, sliced
1 tsp dried oregano
200ml vegetable stock
Salt and pepper
Fresh basil leaves (for garnish)

1. Preheat the oven to 200C. In a large baking dish, layer the sliced potatoes, and the diced red pepper. Heat the oil in a non-stick frying pan and fry the sliced onions for about 5 minutes, or until browned.
2. Put fried onions on top of the potatoes with the oregano, vegetable stock, and plenty of seasonin. Cover with aluminium foil and bake in the oven for 50 minutes. Remove from the oven, remove the foil, garnish with fresh basil leaves and serve!

Recipe: Loaded Jacket Potato Skins

Hey guys, I hope you all had a lovely fun and foodie filled Christmas! Mine was good fun, with lots of yummy things, but a little bit stressful to be honest. I got the 23rd, 24th and 25th off work, but i had to do a big three course dinner for a client on the 23rd, and the other two days felt a bit...i dunno...like i was kept thinking about pressures and how much work annoys me/ Univeristy worries me. And i've had to start work at 9am this morning. Can't switch off- I'm terrible! Anyway, this is a nice recipe I cook fairly often- it's very easy to make, and good as a side dish, starter or main course. Whenever I bake jacket potatoes, I always bake about 6, because I know with any I have leftover the next day I can either stuff them with something nice (like with this recipe) or cut them into wedges and fry them for an easy brunch.

Loaded Jacket Potato Skins (serves 4 as a starter or side dish, serves 2 as a main)

2 baking potatoes
2 thin rashers smoked bacon, diced very finely
6 spring onions
20g butter
75g garlic and herb Boursin
Splash of milk
Salt and pepper
20g parmesan

1. Preheat the oven to 200C. Bake the potatoes for 60-80 minutes or until soft on the inside and the skin is crispy. Remove from the oven, and allow to cool a little.
2. Meanwhile, fry the bacon and spring onions in a non-stick frying pan, for about 5 minutes- or until the spring onions are cooked and the bacon has started going crispy.
3. Whilst still warm, slice the jacket potatoes in half, and scoop out the flesh. Mix the flesh with the butter, boursin, spring onions, bacon and seasoning. Re-stuff into the potato skins, top with parmesan, and put under the grill for 5 minutes- or until golden!

Recipe: Gigantes bean and Vegetable Gratin

This is a gorgeaus dish that my boyfriend invented recently, that I thought was so nice i asked him for the recipe to put up on here. I was quite surprised really that Nick came up with this sort of dish, as normally if i ever cook him anything vegetarian he's moans "what no meat??". Fairly healthy as well I suppose. I love those jarred greek gigantes beans in tomato sauce that you get in delis/ the "world" section of supermarkets. The brand we used is called "Odysea Baked Gigantes Beans". About the chilli- last weekend we went to the food market that is held regularly in Green Park station in Bath, and we bought this yellow chilli from a small stall selling bits and bobs. We mainly bought it because the vendor said to Nick how horrifyingly spicy it was and of course Nick had to take up that challenge. If you cant find any yellow chillis about just put a whole red one in there instead.

Gigantes bean and vegetable gratin (serves 2)

355g Jar of baked giganti beans in tomato sauce and olive oil
1/3 of a large leek, sliced
1/4 red onion, diced
Clove garlic, crushed
1/4 yellow pepper, diced
1/2 a yellow chilli, diced finely
6 chestnut mushrooms, sliced
1 tbsp tomato chutney
2 ripe fresh tomatoes
Salt and pepper to taste
1 tbsp grated parmesan
15g grated cheddar
15g grated cheshire
2 tbsp breadcrumbs

1. Preheat the oven to 180C. Tip off oil from top of the jar of butterbeans jar into a saucepan (or just use a splash of olive oil). Fry onions, leeks, garlic and chilli, and cook for 5 minutes.
2. Add mushrooms and cook for a further 5 minutes. Mix in beans, chutney and chopped fresh tomatoes. Season to taste and transfer to baking dish and cover with the grated cheese and breadcrumbs.
3. Bake for 25 mins.Remove and serve!

Recipe: Potato and Chard Bake

This is a rather delicious side dish for two that I made a few nights ago- comforting, easy to make, and rather autumnul feeling I think! I managed to buy some gorgeaus rainbow chard from a lovely market in Kensington I went to last weekend (now doesn't that sound posh!). Bought some fab purple kale too as well actually, although we just steamed that and had it with butter, on the side of a gert pie - yum! If you can't find rainbow chard (or chard for that matter!) use kale or cavelo nero instead.

Potato and Chard Bake (serves 2 as a side dish)

250g chard (ruby or rainbow preferably), diced
850g potatoes, peeled and diced (I like to use Maris Pipers personally)
50g butter
Splash of milk or cream
Salt and pepper
15g breadcrumbs
30g parmesan

1. Preheat the oven to 200C. Steam the diced chard in a steamer for 25 minutes. Meanwhile, boil the potatoes for about 20 minutes, or until soft .
2. Once cool, squeeze the moisture out of the chard. Drain the potatoes, and mash with the butter and milk/cream. Mix in the cooked chard, and season to taste. Spoon into a small baking dish, top with the breadcrumbs and parmesan and cook in the oven for 20 minutes.
3. Put the dish under the grill for a couple of minutes, or until golden. Serve!

Recipe: Bel Potato Dauphinoise

Very simple dish, with only a few ingredients, resulting in a big punch of flavour! If you love garlic, and you love creamy french style dishes, this is the dinner for you. This is another recipe I have developed for Bel, which they are very happy with, as it uses Boursin as well as Leerdamer (both products that their company manufactures). Again, instead of boursin cuisine, use 150g of the the normal garlic and herb boursin you get in the shops, and add 60ml more double cream (dare i say it!). I'm hoping to get another delivery of Bel cheese soon- this time i'm hoping for a load of leerdamer, i've got some funky recipe ideas for it.

Bel Potato Dauphinoise (serves 6)

900g potatoes (maris piper work well), peeled and sliced thinly
240ml double cream
200g Boursin Cuisine
Handful fresh parsley
Black pepper
2 slices (50g) Leerdamer mature, finely diced

1. Preheat the oven to 200C. In a mixing bowl, combine the double cream, boursin, parsley and black pepper until a smooth consistency is reach.
2. In a baking dish, layer up half the potatoes, then pour half the cream mixture on top. Layer up the other half of potatoes; pour over the remaining cream mixture (making sure all the potatoes are covered). Cover the dish tightly with tin foil, and put in the oven for 40 minutes.
3. Remove from the oven, remove foil, top with the diced Leerdamer and bake in the oven for a further 30 minutes. Put under the grill for a few minutes in order to brown the top. Serve!

Recipe: Chorizo and Potato Enchiladas

This is a delicious comforting mexican dish that i served me and my brother the other night whilst i popped over to watch Game of Thrones. OMG i love this series, so much so that i pop on a bus to my parents house just to watch it (because we don't have Sky at my new house- lame!). Of course I always end up cooking dinner whenever i head over to my parents house, so at least i'm doing something over there when I visit other than just watching loads of TV. The tomato sauce i used for these Enchiladas was a pre-prepared Jamie Oliver tomato and chilli sauce, which was very spicy but worked very well, but you can of course use whatever type of tomato sauce you and your family prefer. Oh, and also, if you end up with any chorizo/potato mixture leftover, its great fried up as a brunch the next day with a fried egg!

Chorizo and Potato Enchiladas (serves 4)

800g potatoes, peeled and diced finely
1 tbsp olive oil
1 red onion, diced finely
2 garlic cloves, crushed
160g chorizo, diced finely
1 tsp dried thyme
Salt and pepper to taste
8 large tortilla wraps
1.2kg jar tomato sauce (a spicy tomato sauce if possible)
200g cheddar

1. Boil the potatoes in salted water for 5 minutes, drain, and set aside. Preheat the oven to 200C.
2. In a large sautéing pan, fry the onion, garlic and chorizo in the olive oil for 10 minutes. Add the blanched potato, and fry for a further 10 minutes, stirring often. Once the potatoes are soft and browned, season this mixture to taste, and set aside to cool.
3. Stuff the potato chorizo mixture into the tortilla wraps (there may be some extra mix left). Lay the stuffed tortillas into baking dishes, pour tomato sauce on top of them, cover with cheese and bake in the oven for 10 minutes. Serve!

Recipe: British Turkey and Peppadew Stuffed Marrow

Hey guys! So I've created this recipe in order to promote British Turkey's, and Peppadew's "I Love British Turkey" Recipe Competition! I love turkey, and as I have been learning a lot about nutrition this year, I know that it is lower in fat than chicken, and an excellent source of protein, B vitamins, Iron and calcium. Also, using turkey mince is a great way of saving on food costs, it's such a versatile ingredient and can stretch a long way. Peppadew peppers are also DELICIOUS! Me and my boyfriend always have a jar of the Hot whole and sweet piquante peppers in the fridge, which we usually have on salads or in sandwiches, but i thought i would have a go at cooking with them this time. This is a delicious recipe, using marrow which is I think a very underestimated, but delicious ingredient when prepared right.

British Turkey and Peppadew Stuffed Marrow(serves 4)

Olive Oil
1 marrow
4 spring onions, finely diced
3 garlic cloves, crushed
500g turkey mince
100g Peppadew Hot whole sweet Piquante peppers, finely diced
½ tsp mixed herbs
Zest of 1 lemon
Salt and pepper to taste
40g fine breadcrumbs
20g finely grated parmesan

1. Preheat the oven to 200C. Slice the marrow in half length ways, and scoop out the pulp. Score with a knife in a criss-cross pattern, drizzle with olive oil, season liberally with salt and pepper, and roast in the oven for 30 minutes.
2. In a large frying pan, fry the spring onions and garlic in 1 tbsp of olive oil, for 3 minutes, stirring occasionally. Add the turkey and fry for a further 5 minutes. Add the Peppadew peppers, mixed herbs and lemon zest, and cook for a final three minutes, stirring often.
3. Remove the marrow from the oven. Season the turkey mixture to taste, and then liberally stuff into the marrow halves. Top with the breadcrumbs and parmesan, and bake in the oven for 15 minutes, or until the parmesan has begun to brown.

Recipe: Sweet Potato and Chilli Bean Pie

This is sooo scrummy! A really comforting lunch that I made this damp and dreary Easter monday. Theres something very comforting and nice though about being all cosy and warm with a big bowl of food indoors, whilst looking out at all the cold rain outside. I feel a bit scared about the next couple of months though, ive got so much Uni work to do! I', having to write a 2000 word lab report on making a smoothie. Yeah i'm actually not joking!! I tend to serve this dish with some sour cream or herby yoghurt, as it does have a slight kick to it!

Sweet Potato and Chilli Bean Pie (serves 4)

20g butter (plus extra for the mash topping)
2 tbsp rapeseed oil
1 white onion, diced
1 garlic clove, finely chopped
1 green chilli, finely chopped
Large handful fresh coriander, chopped
1 leek, diced
1 carrot, diced
1 celery stick, diced
½ tsp garam masala
1 x 41g Schwartz Chilli con Carne recipe spice mix
1 tin tomatoes
1 tin kidney beans, drained and rinsed
Pinch of sugar
2 large sweet potatoes, peeled and diced
Salt and pepper to taste
Splash of milk
1 tsp cumin seeds
15g finely grated parmesan

1. Sautee the onion, carrot, garlic, chilli, celery, coriander and leeks in the oil and butter for 20 minutes, covered, stirring occasionally. Meanwhile, bring a large pan of water to the boil, and boil the sweet potatoes for about 25 minutes, or until soft.
2. Add the garam masala, chilli spice mix, tomatoes, and kidney beans to the vegetable mixture and stir until well combined. Season to taste, and pour into a baking dish, and smooth over until even. Preheat the oven to 200C.
3. Drain and mash the sweet potatoes with some butter and a little splash of milk, until the mash is smooth. Top the kidney bean mixture with the sweet potato mash, smooth over, and create a lined pattern with a fork on top of the mash (this helps the topping to get crispier).
4. Top evenly with the cumin seeds, and then the grated parmesan, and bake in the oven for 30 minutes. Finally, put under a hot grill for about 5 minutes or until the top has browned and has turned slightly crispy. Serve!

Recipe: Root Vegetable Savoury Crumble

I know, a "savoury" crumble does sound a little weird I guess, probably because when we think of crumble it conjures up images of custard, blackberries and ice cream! However strange this may seem, it's really worth a try- you end up with a delicious creamy root vegetable casserole, with a golden crunchy topping, which is just perfect served with some steamed greens and a nice veggie gravy!

Root Vegetable Savoury Crumble (serves 4)

500ml vegetable stock
1 celeriac, peeled and diced
3 carrots, peeled and diced
2 sweet potatoes, peeled and diced
2 large or 3 medium sized leeks, sliced
100g Philadelphia
20g wholegrain mustard
Salt and pepper to taste
120g butter
120g flour
60g parmesan
30g flaked almonds

1. Preheat the oven to 200C. Put the celeriac, carrots, sweet potatoes and leeks in a large pan with hot vegetable stock, and cook on a high heat, with the lid on, for 15 minutes.
2. Put the butter, flour, parmesan and flaked almonds in a mixing bowl, and rub together with your fingers until you have made a fine crumble mixture.
3. Mix the Philadelphia and mustard into the cooked vegetables, season to taste, and pour into an ovenproof dish. Top with the crumble mix, and bake in the oven for 30 minutes. Put under a hot grill for a further two minutes until browned on top, and serve!

Recipe: Chicken and Kidney Bean Enchiladas

Now this recipe does make A LOT- I reckon if you used all the filling mixture in one go then you could probably make about 20 wraps (serving 6-10 depending on personal greed and whether you are serving them with a side dish or not). I love enchiladas because they are very quick to make, and because of their texture- i enjoy the contrast between the soft tortilla and filling, and the slightly chewy cheese topping. This isn't an incredibly authentic mexican recipe for enchiladas, but it's a good weekday supper, that can be adapted to feed an army, or to feed a couple of people with the rest frozen for another time.

Chicken and Kidney Bean Enchiladas(serves 2- 10,depending on how many wraps you make)

2 tbsp olive oil
1 red onion, diced
2 cloves garlic, crushed
½ tsp Schwartz Cajun seasoning (main ingredients: chilli powder, cumin, and oregano)
1 tin chopped tomatoes
1 tsp sugar
1 tsp garam masala
½ tsp dried oregano
½ tsp smoked paprika
1 vegetable Oxo cube
2 tins kidney beans, drained
1 x 340g tin sweetcorn
400g cooked shredded chicken
Large handful fresh coriander
Salt and pepper
5 Discovery soft plain tortilla wraps
1 Jar Doritos Mild Salsa
150g grated cheddar

1. Preheat the oven to 180C. Fry the red onion, garlic and Cajun seasoning in the olive oil for 4 minutes. Add the tinned tomatoes, sugar, garam masala, oregano, paprika and the Oxo cube and cook for a further 4 minutes, stirring often.
2. Mix in the kidney beans, sweetcorn, chicken and coriander, and cook for a further 5 minutes. Season to taste and set aside to cool down a little bit. Get a tortilla wrap, put a few tablespoons of the chicken mix into the wrap, and then wrap it up. Put these wraps into a baking dish side by side (I can fit 5 into mine).
3. Spoon a jar full of salsa evenly over the top of these wraps, and then top with 150g of cheese. Bake in the oven for 20 minutes, and then grill for 5 minutes to allow the cheese to gratinate. Serve!
4. You will have a lot of the filling mixture left, and you can now either repeat the cooking process with more wraps/more salsa/more cheese- or you can freeze the filling and use at another time. It will last a month in the freezer, make sure to properly defrost before using again.

Recipe: Meatloaf

Ah, good old Meatloaf- and no I don't mean the bat outta hell kind! I've never had a go at making this, but it seems to be rather an american dinner staple, so i thought i'd have a go. This is a recipe I have just slightly adapted from Good Food magazine. The changes I made were that I turned it into 1 big meatloaf (as their recipe was for "spicy mini meatloafs"), so had to adjust the amounts and timings a bit, I did not add any tabasco, and i added a couple extra cherry tomatoes. It was really delicious, me and my brother loved it! And it was not dry atall, which is a reputation that meatloaf has seemed to have gained in the past few decades.

Meatloaf (serves 3)

500g minced beef
50g white breadcrumbs
2 spring onions, finely sliced
1 garlic clove, very finely chopped
1 egg
1 tsp ground cumin
Small handful coriander, chopped (plus a little extra for garnish)
50g sweet chilli sauce
½ tsp salt
Black pepper
8 cherry tomatoes, halved
Vegetable oil (for greasing)

1. Preheat the oven to 180C. Mix all the ingredients together (except the cherry tomatoes and vegetable oil) in a mixing bowl until well combined (but do not over-mix, otherwise the meatloaf will become tough).
2. Line a non-stick loaf tin with a little oil and greaseproof paper, and arrange the halved cherry tomatoes face down. Then add the meatloaf mix into the loaf tin, making sure it is nice and even and flat at the top.
3. Bake in the oven for 1 hour. Remove, and turn the oven up to 220C. Turn out the meatloaf onto an ovenproof plate/dish- be careful when you do this, as there will probably be plenty of juices that will come out with it.
4. Remove the greaseproof paper, drain away the juices (if you are making a gravy for the meatloaf, add these juices to it) and put in the oven for a further 5 minutes, just to brown a bit. Garnish with a little extra coriander, and serve!

Recipe: Moussaka

I'm not one for blowing my own horn(....allright I am....just a bit!) but this is one of THE NICEST things I have EVER cooked. EVER. I mean, i'm not sure how traditional it is when compared to Greek or Cypriot recipes, but it's still lush. I believe roasting the aubergine off first, in nice thin slices, avoids the aubergine from becoming hard or slimy- a horrible texture you get sometimes in some other Moussakas. Try serving this with a delicious cucumber, tomato, kos lettuce, and mint salad.

Moussaka (serves 3)

1 aubergine, sliced into thin rings
2 tbsp olive oil (plus extra for drizzling)
1 small white onion, diced
3 cloves garlic, crushed
500g minced lamb
1 vegetable stock cube
1 tbsp concentrated tomato puree
½ tsp ground cinnamon
½ tsp dried mint
300g diced ripe tomatoes
30g butter
1 level tbsp plain flour
100ml skimmed milk
15g finely grated parmesan
30g crumbled feta
1 egg yolk
Small handful Fresh parsley, chopped

1. Heat the oven to 200C. Line a baking tray with greaseproof paper, and lay the slices of aubergine on it. Drizzle with olive oil, sprinkle with salt, and roast in the oven for 5 minutes. Remove and set aside.
2. In a saucepan, fry the onions, garlic and olive oil on a medium heat, covered, for five minutes, stirring occasionally. Increase the heat, and add the minced lamb, stock cube, cinnamon and mint. Cook for ten minutes, or until browned.
3. Add tomato puree, and cook for a couple of minutes. If there is a lot of fat, drain some of it away from the pan. Add chopped tomatoes, and cook covered, on a low/medium heat for about 15 minutes, stirring occasionally.
4. Whilst the lamb/tomato is slowly simmering, make the cheese sauce. Melt the butter, stir in the flour, add milk, and once thickened, add the parmesan and feta and stir in. Remove from the heat and quickly stir in the egg yolk. Don’t worry if the sauce is ‘lumpy’, once the dish has cooked in the oven it will even out.
5. Preheat the oven dish to 180C. Pour the lamb mixture into an oven proof dish. Evenly layer the aubergine slices on top of the lamb. Pour the white sauce over the aubergine, and smooth over with a spoon. Put in the oven for 30 minutes. Remove from the oven, garnish with some freshly chopped parsley, and serve!