ingredients
375g/13oz macaroni
For white sauce
50g/2oz butter
50g/2oz flour
600ml/1 pint milk
For the lamb
1 medium white onion
2 carrots
3 garlic cloves
1 tbsp olive oil
1 tbsp chopped rosemary
2 juniper berries
½ cinnamon stick
1 small aubergine, chopped into cubes
625g/1¼lb minced lamb
2 x 400g/14oz can chopped tomatoes
1 beef or veg stock cube
salt and pepper
For the topping
100g/4oz Cheddar, grated
Method
Pre-heat the oven to 180C/350F/Gas4. Cook pasta in boiling salted water and make white sauce by mixing butter and flour over a low heat and gradually stirring in milk until it thickens. Pour over the pasta and set aside. Heat olive oil in a pan and add onion, carrot, garlic and rosemary. Squash juniper berries, snap cinnamon stick, chop aubergine and add to pan with the lamb. Cook for 5 mins until meat browns. Add tomatoes and stock cube. Simmer for 20–30 mins, lid off. Remove cinnamon stick, spoon mince into an ovenproof dish, top with pasta and grated cheese and bake for 45 mins until golden and crispy.
Recipes by Peter Sidwell’s