Moussaka

Moussaka

Slow-cooked lamb ragu, handmade with griddled aubergine and fresh mint, layered with sliced potato and our creamy béchamel sauce. Wonderful!

  • how to cook
  • ingredients
  • wine suggestions
  • allergens
  • reviews

  • 1. Preheat your oven to 200°C/gas mark 6.
    2. Remove the film but leave the moussaka in its tray. Place on a baking tray in the centre of the oven and cook for 30 minutes.
    3. Leave to stand for 2 minutes before serving.
    Be careful, the tray will be hot.
    Make sure it’s piping hot throughout. These instructions are just a guide; cookers are as quirky as the rest of us.

    Serving Suggestion

    Delicious with a simple Greek salad.

    • Lamb and aubergine ragu (48%)
    • Béchamel sauce (36%)
    • Cooked potato
    • Fresh cherry tomatoes
    • Paprika
    • Black pepper

    Lamb and aubergine ragu is made from: fresh lamb (51%), tomatoes, fresh onion, grilled aubergine (9%), fresh celery, tomato purée, fresh garlic purée, sunflower oil, demerara sugar, fresh mint, salt, ground coriander, black pepper.
    Béchamel sauce is made from: fresh milk, Cheddar cheese, butter, wheat flour, salt, white pepper.
    Cooked potato is made from: potatoes, salt.

  • Our sommelier is busy tasting each of our dishes and finding wines to suit. It’s quite possible he has the best job in the world. In the meantime, if you have any suggestions for good matches, do let us know.

    Click here to let us know your wine suggestion.

  • This recipe contains gluten, milk and celery.
    We made it in a busy working kitchen so it may also contain traces of nuts and sesame.

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Fresh green salad

Great with our Moussaka.

(Serves 2)

1 head of romaine lettuce
1 cucumber, peeled and sliced
2 to 3 plum tomatoes, cored and cut into small wedges
1 small red onion, thinly sliced
Olive oil and red wine vinegar, to taste
Salt and freshly ground pepper, to taste

1. Tear the lettuce leaves into bite-size pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes and onion.

2. Add the oil and vinegar, salt and pepper, then toss to combine. Serve with a freshly baked Charlie Bigham's Moussaka and some warm crusty bread.


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