To serve 4

1 lb / 450 g turkey mince

1 onion, chopped

4 oz / 100 g mushrooms

1 aubergine, sliced

4 oz / 100 g cheddar cheese, grated

2 garlic cloves, peeled and crushed

¼ pint turkey stock, vegetable stock or water

1 egg, beaten

¼ pint low-fat milk

1 teaspoon dry mustard or wholegrain mustard

Herbs - basil, thyme, sage

Olive oil to fry the aubergine

Salt and pepper to taste

• Place the aubergine slices in a colander, sprinkle with salt and leave for 30 minutes. Rinse in cold water and drain.
• Heat the olive oil gently in a large frying pan. Fry the aubergine slices until golden on each side. Remove and set aside.
• Fry the onion until translucent.
• Add the garlic, herbs and turkey mince and fry until the meat is browned.
• Add sea salt and freshly-ground black pepper to taste.
• Layer the meat mixture with the aubergines in a casserole dish, finishing with mushrooms aubergines.
• Pour the stock over the mixture in the casserole.
• For the Cheese Sauce: Beat the egg and milk together.
• Simmer gently over a low heat until the mixture begins to thicken.
• Add 3 oz / 75 g of grated cheese, the mustard and salt and pepper to taste.
• Simmer gently for a few more minutes, then pour over the moussaka.
• Sprinkle with the remaining cheese.
• Cook for 30 minutes at 400°F, 200°C, Gas Mark 6 until the top is golden.

• Add tomato paste or pureed tomatoes to the meat mixture.
• For a traditional moussaka, used minced lamb instead of turkey, but remember it is more fatty.