On the menu: Greek Lamb Pastitsio

INGREDIENTS

• 500g minced lamb

• 1 large red onion chopped

• 1 courgette chopped

• 1 large carrot chopped

• 1 sweet potato chopped

• 1/2 tsp of cumin, oregano, cinnamon and garlic

• 1/2 jar passatta

• 1 tin chopped tomatoes

• 2 dessert spoons tomato puree

• 1 vegetable stock cube

• 500g penne pasta cooked and rinsed

• 2 pts white sauce (bechamel - see below)

• grated cheese to cover the top

The vegetables are a personal choice, so add more or less as you wish

METHOD

• Put the mince in a large pan and brown. Add onion and garlic, then add the rest of the vegetables and cook for about 5/10 minutes.

• Add the spices and puree and cook for a further two minutes, then add the tomatoes, passatta and stock cube and cook for 30-40 minutes.

• Place in an ovenproof dish, cover with the cooked pasta, pour over the white sauce, add the grated cheese to the top and bake for approximately 30 minutes in a pre-heated oven at 180 degrees until golden brown on top.

White sauce

• 2pts milk

• 2oz butter or margarine

• 2oz plain flour

Method

• Melt the butter then add the flour. Mix to form a roux, then gradually beat in the milk a bit at a time to form a smooth sauce.

• Season to taste with grated nutmeg and pepper (no salt).