In the mainstream culinary consciousness, however, it's largely seen as a Greek invention. Sometime in the 1920s, Greek chef ...

Drain on kitchen paper. Set aside until ready to construct the moussaka. The white sauce should now have cooled enough to whisk in the egg and egg yolks. Cover the base of an ovenproof dish (30 x ...

This moussaka is a cheat’s quick version. James Martin uses ready-made or leftover white sauce to speed up the process. Preheat the oven to 190C/170C Fan/Gas5. Slice the aubergines then fry them ...