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Alex Mackay's Individual Lentil “Moussaka” With Chilli & Orange

Delia Online, proud sponsors of Delia's Food and Wine Workshops. I’ve always thought moussaka would quite fancy reinventing itself as a vegetable dish and this one is so tasty that even the staunchest meat eater won’t miss the mince. If you’ve made the traditional version you’ll love my easy aubergines and cheese sauce. The sauce works for this recipe but it would be no good to heat and serve as a pouring sauce as it would separate. These are not strictly individual portions but the fact they are slightly separate makes them easier to serve. Please don’t worry if they collapse a little or the lentils spill out the sides. In a way it suits them, makes them look a little rakish, less like the restaurant towers of my dearly departed youth. Oh how I loved to stack and stack, the higher the better, I’m not sure I’ve grown out of it either, just seeing an aubergine makes me want to stack it on the spot. The Delia Online Cookery School: Watch how to prepare garlic in our video. Just click the image to play. Find out more about Delia's Food and Wine Workshops