“This moussaka is a labour of love – but boy, is it worth it. Think lamby lasagne, but with charred aubergine slices and potato instead of pasta. Putting eggs into the béchamel means that you’ll get a beautiful soufflé’d top. What’s more feast-worthy than that?”

Serves 6

Ingredients

3 aubergines

7 tbsp olive oil
salt and pepper
500g lamb mince
1 onion
4 garlic cloves
2 tsp ground cinnamon
2 tsp dried oregano
150ml red wine
400g tin chopped tomatoes
3 tbsp crunchy ManiLife peanut butter
600g floury potatoes (we like Maris Pipers)
a big green salad, to serve

For the béchamel:

40g salted butter
2 tbsp plain flour
400ml whole milk
50g mature Cheddar
½ nutmeg
2 eggs

Method

Cut the aubergines into 1cm slices, then tip into a bowl. Pour over 5 tablespoons of the olive oil and lots of salt and pepper. Toss well.

Heat a large non-stick frying pan over a medium–high heat and fry the aubergine slices, working in batches, for 3 minutes on each side until caramelised. Transfer to a plate and set aside.

Heat 1 tablespoon of the oil in a large saucepan over a high heat. Add the lamb mince and cook for 10 minutes, stirring occasionally, until all the liquid has evaporated and the mince is starting to caramelise. Scoop out onto a plate.

Meanwhile, finely chop the onion and garlic. Add the remaining 1 tablespoon of oil to the saucepan. Reduce the heat to medium, then add the onion and a pinch of salt. Cook for 10 minutes until softened. Add the garlic, cinnamon and oregano, and cook for another minute.

Pour in the wine and simmer until almost completely evaporated, then tip in the tomatoes. Half-fill the tin with water and pour that in, too. Stir in the ManiLife, then return the lamb to the pan. Simmer for 15–20 minutes until you have a rich, thickened sauce, then season to taste. (The moussaka filling can easily be made up to this point the day before.)

Bring a large saucepan of salted water to the boil. Peel the potatoes and slice into 1cm slices. Add to the pan and cook for 5 minutes, then carefully drain.

The Peanut Butter Cookbook: 3 savoury recipes that are made for peanut butter lovers