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This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

"A very popular and substantial minced lamb and aubergine dish that tastes even more delicoius if served with a light red wine or better still retsina".


1 1/2lb (675g) minced lamb
2 aubergines
1 onion, chopped
1 x 14oz.(400g) can of tomatoes
1 clove garlic, crushed
1 teaspoon dried rosemary
4 fl.oz.(125ml) cooking oil
salt and pepper

For the sauce:
6oz.(175g) ricotta cheese
4 fl.oz.(125ml) single cream
2 medium eggs, beaten

  • Thinly slice the courgettes, sprinkle with salt and leave for 30 minutes before rinsing with cold water and drying on absorbent kitchen paper.
  • Pour half the oil into a saucepan, add the garlic and onion and gently fry for 5 minutes, remove and drain.
  • Stir in the lamb, continue cooking until it browns, then add tomatoes and juice out of the can. Stir in the rosemary and season to taste with salt and pepper.
  • Bring to the boil then simmer gently for about 20 minutes.
  • Pour the remaining oil into a frying pan then fry the aubergines until brown on both sides.
  • Put the ricotta cheese, beaten eggs and cream into a bowl and stir thoroughly.
  • Transfer the lamb mixture into a casserole, spread evenly and arrange the sliced aubergines on top.
  • Cover with the cheese topping and bake in a pre-heated oven at 375ºF, 190ºC for 35 to 45 minutes or until the top of moussaka is set and golden.

Serves 4

Martin James