James Martin served up a tasty lamb moussaka with cheddar cheese and creamy bechamel sauce on James Martin’s Saturday Morning.

The ingredients are: 3 aubergines, sliced lengthways, 50ml vegetable oil, 1 onion, peeled and diced, 3 garlic cloves, peeled and crushed, 1kg lamb mince, 2 x 400g tinned chopped tomatoes, 1 tbsp tomato puree, 1 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp dried oregano, 150ml red wine and Salt and pepper.

For the auce: 500ml full fat milk, ½ shallot, peeled, 2 cloves, 1 bay leaf, 50g butter and 2 tbsp plain flour.

To top: 200g cheddar, grated and 2 balls mozzarella, torn.

To serve: Italian leaves, dressed.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.