Dean Edwards served up a Greek pasta bake on today’s episode of Lorraine.

The ingredients: 500g lamb mince, 1 onion, finely diced, 4 cloves garlic, crushed, 1 tbsp dried oregano, 1 tsp ground cinnamon, 140g can tomato puree, 400ml beef stock and 300g penne pasta.

Topping: 300ml sour cream, 100g feta cheese, crumbled, 2 eggs, beaten, Small grating of nutmeg and 50g Cheddar cheese, grated.