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A Very Quick Moussaka

If we were talking journalese here this recipe would be called a cut-and-paste job. Everything here is ready-made, and all we cheats have to do is add in some subtle additions and refinements, which, almost magically, will produce an authentic-tasting moussaka. Serve it with a little rice and a chunky salad made from tomatoes, olives, cucumber, red onions and crumbled Feta cheese.

 
 
 A Very Quick Moussaka

  Serves 2-3

Ingredients
 2 tablespoons red wine
 2 tablespoons tomato purée
 1 level teaspoon ground cinnamon
 1 tablespoon chopped mint
 1 x 425g tin minced lamb (preferably Marks & Spencer)
 1 x 300g pack vegetable ratatouille (preferably Marks & Spencer)
 1 x 250g tub ricotta cheese
 1 x 300g tub ready-made cheese sauce
 2 large eggs
 whole nutmeg
 1 tablespoon ready-grated Parmesan cheese
 salt and freshly milled black pepper
  Pre-heat the oven to gas mark 4, 350°F
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Method

First of all, mix the red wine, tomato purée, cinnamon and mint together in a bowl, then add the contents of the tin of lamb. Mix all of this together thoroughly with a seasoning of salt and pepper. Next, empty the contents of the pack of ratatouille into a sieve then, using the back of a tablespoon, squeeze out as much excess juice as possible.

Next the topping: all you do here is whisk the ricotta cheese and the cheese sauce together, then beat the eggs and add them to the sauce with some seasoning of salt and pepper and a few good gratings of nutmeg, then whisk the whole lot together thoroughly.

Now, in a baking dish (approx. 7½ inch/19cm square x 2inch/5 cm deep), spread out half the meat mixture over the base, then over that spoon the drained ratatouille. Add the rest of the meat mixture, spreading it evenly, then spread the ricotta sauce mixture over that. Finally, sprinkle the Parmesan over the surface and bake on a high shelf in the oven for about 30-35 minutes or until the top is golden brown.

How to Cheat Hero Ingredients
1 x 425g tin Marks & Spencer minced lamb
1 x 300g pack Marks & Spencer ratatouille

 

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