Broccoli and Cheddar Soup
This banging soup will hit the spot. Prep like a boss and make a big batch for busy days.
Preheat the oven to 160ºC. Heat 2 tsp of the oil in a large saucepan, add the onions and garlic and cook gently for 5 minutes until soft. Increase the heat, add the lamb mince and fry for 5 minutes until browned. Add the cinnamon, oregano and tomato purée, fry for a minute then pour in the stock. Bring to a gentle simmer then cook for 20 minutes until thickened, stirring occasionally. Season to taste with salt and pepper.
Whilst the lamb is cooking, set a griddle pan over a high heat. Cut the aubergines lengthways into 1cm thick slices, brush with the remaining oil and season with salt and pepper. Cook the aubergine slices in batches for 2 minutes on each side until golden and lightly charred. Set aside to cool.
Meanwhile make the topping. Melt the butter in a saucepan, whisk in the flour then cook gently for a minute. Gradually whisk in the milk until you have a smooth sauce. Continue to cook for a couple of minutes until thickened then whisk in the cheese and nutmeg. Remove the pan from the heat then whisk in the eggs.
Layer the aubergine slices and lamb in an ovenproof dish, finishing with a final layer of aubergine. Pour the sauce over the top then bake for 35-40 minutes; the topping should be risen and golden brown. Leave to cool for a few minutes before serving.
This recipe does take a little longer to prepare than most, but you're getting multiple meals out of one cooking session. To freeze the extra portions of the moussaka, first leave it in the fridge overnight. It'll firm up as it cools, making it much easier to cut. Freeze in individual portions so you only have to defrost what you need.
A banging recipe from The Body Coach app!