Beef Moussaka


2 eggplants
Olive oil
For the mince:
750g beef/lamb mince
2 red onions
2 garlic cloves
1 tin chopped tomatoes
2 tbsp tomato purée
1 glass of red wine
Salt & pepper
3 bay leaves
1/2 tsp nutmeg
Pinch of cinnamon
Oregano & thyme
For the sauce:
900ml milk
120g butter
120g flour (I use almond as it’s healthier)
Pinch of nutmeg
2 egg yolks
100g Parmesan cheese


– Cut the eggplants into thin slices, season with salt & leave for 30 mins.
– Rinse the eggplants and fry in olive oil til lightly browned.
– In a large pan heat the olive o and fry the onions & garlic.
– Add the mince to brown in colour.
– Add the red wine and wait to for alcohol to evaporate.
– Add the tomato purée, tin of tomatoes, spices, herbs & salt & pepper.
– Bring to the boil then simmer for 30 mins with a lid on.
– For the sauce…use a large pan to melt the butter over low heat. Add the flour whisking to make a paste.
– Add the milk and keep whisking to prevent lumps.
-Stir over low heat til sauce thickens.
– Remove from heat & stir in egg yolks, salt, pepper, nutmeg & a bit of cheese.
– To assemble first layer the eggplants. Pour the meat sauce and even out. Add a second layer of eggplants, top with sauce and smooth out.
– Sprinkle with the grated cheese and bake in the oven at 180 degrees C for 45-60mins.
* Allow the Moussaka to cool down before cutting and serve with a Greek salad.

Mushroom Burgers


– large brown mushrooms
– lettuce
– cheese
– onion
– tomato
– 500g mince
– 12 Jacobs cream crackers
– 8 sprigs flat leaf parsley
– 2 heaped tsp Dijon mustard
– 1 large egg
– salt & pepper
– olive oil

– wrap the crackers in a tea towel and smash until fine
– finely chop parsley
– add crackers, mustard, parsley & mince to a bowel
– crack in the egg with salt & pepper
– scrunch up with your hands and mix well
– divide into 6 and mound into a round shape
– drizzle with olive oil
– fry the mushrooms whole in olive oil until slightly cooked
– cool the patties in the pan and press them down slightly with a spatula
– slice all you toppings and construct your burger 

Spanish-Style Steak


2 red chillies

1 red pepper

2 beef steaks

salt & pepper


olive oil

1 lemon

200ml crème fraîche

  • To prepare your steaks – Put a griddle pan on a high heat and let it get screaming hot. Halve and deseed your chillies and pepper, then cut both pepper halves in two. Season your steaks really well with salt, pepper and paprika. Drizzle with a good lug of olive oil and give the steaks a rub on both sides, making sure they are well coated in the seasoning.
  • To cook your steaks – Lay the steaks in your hot pan with the chillies and peppers. Cut the tip off the garlic clove and discard. Your steaks should take 5-8 minutes in total to cook, depending on how you like them – every minute, turn them over, rub the hot, charred side of the meat with the garlic and press down again. Don’t forget to flip your peppers and chillies over too. Remove the steaks from the griddle to a plate to rest for about 5 minutes. Cook the peppers and chillies for another 2 minutes, or until slightly charred, then remove to another plate and drizzle with extra virgin olive oil. Halve your lemon and squeeze the juice from one half over the steaks.
  • To serve your steaks – You can either leave the steaks whole or cut them into strips and serve them with the peppers and chillies piled on top. Lovely with a dollop of crème fraîche. Drizzle with the amazing meat juices, sprinkle with a pinch of paprika and finish with a nice drizzle of extra virgin olive oil and the juice from the other lemon half.