Moussaka

Preheat the oven to 220ºC, gas mark 7. Cut the aubergines into 1cm-thick rounds and arrange in a single layer on 1-2 large baking sheets. Brush both sides with 3 tbsp olive oil, season, then bake for 25-30 minutes, turning once, until tender and golden brown.

Heat 1 tbsp oil in a large saucepan and cook the onion for 5 minutes until softening. Add the mince and garlic and cook for 5 minutes more, breaking up the mixture with a spatula. Stir in 250ml water, the tomatoes, cinnamon and oregano, then season and simmer for 20-30 minutes until the sauce has thickened and darkened.

Meanwhile, cut the potatoes lengthways into 1cm thick slices, cover with water in a large saucepan and bring to the boil. Reduce to a simmer for 10-12 minutes until the slices are just tender, then drain well.

Arrange ½ the aubergine slices in the base of a 20x30cm ovenproof dish, then spoon over ½ the mince mixture followed by a layer of potatoes. Repeat with the remaining aubergine and sauce, finishing with a layer of potatoes.

Spread the oat fraiche on top of the potatoes, then sprinkle over the white block. Season with black pepper and drizzle with the remaining ½ tbsp oil. Bake for 15-20 minutes until bubbling and golden. Scatter with the remaining oregano leaves and serve.