Old time supper favourites

Moussaka
Cut 2 medium brinjals into slices and spread out on a plate; sprinkle surface with salt and leave for 15 minutes to extract some of the water. Rinse and pat dry. Fry the brinjal slices in a little oil until brown on both sides. Drain on absorbent kitchen towel and set aside until needed. Heat extra oil in the same pan and fry 2 medium, chopped onions until golden. Add 450 g minced beef and fry. Add 30 ml tomato purée, 150 ml beef stock, a handful chopped, fresh, mixed herbs and seasoning. Cover and simmer for 15 minutes. Slice 2 cooked potatoes and 2 skinned tomatoes.
To assemble: Place a layer of brinjals in an ovenproof dish; spoon over half of meat mixture and cover with slices of tomato. Layer with the remaining brinjal slices, rest of the meat and top with sliced potatoes.
Sauce: Make a white sauce using 25 g each butter and flour and gradually stir in 300 ml milk. Cook until smooth. Beat in 2 eggs and pour the sauce over the Moussaka. Sprinkle with grated Cheddar cheese. Bake in the centre of oven at 200°C for 45 minutes.

Spaghetti bolognese
Cook 175 g spaghetti in salted water; drain and stir in 25 g butter and 50 g grated cheese.
Sauce: Fry 1 large, chopped onion, 1 clove crushed garlic and seasoning in oil until soft. Add 225 g minced beef and brown. Remove pan from heat and stir in 15 ml flour, 30 ml tomato purée, seasoning, 10 ml mixed herbs and 300 ml beef stock. Bring to the boil and simmer, uncovered, for 30 minutes.
To assemble: Pile the spaghetti into a hot dish and pour over the sauce.

Lasagne
Cook 100 g lasagne sheets in boiling, salted water for a few minutes; separate onto a plate and set aside. Cook 225 g minced beef as in the bolognese recipe above and add 3 rashers chopped bacon and 2 medium, grated carrots.
Sauce: Make a white sauce using 50 g each butter and flour and stir in 600 ml milk. Cook until smooth and add 150 g grated cheese.
Grease an ovenproof dish and arrange half of the lasagne sheets over the base. Cover with half of the meat mixture and half of the cheese sauce. Repeat the layers until all ingredients are used. Sprinkle with grated cheese and bake at 190°C for 25 minutes.

Chicken supper
Heat 50 g butter in a pan and fry 100 g sliced mushrooms until tender. Stir in 30 ml flour and when all the butter has been absorbed, remove from the heat and blend in 450 ml milk. When the sauce is smooth, return to the heat and bring to the boil. Stir all the time. Stir in 350 g cooked, cubed chicken and seasoning. Simmer 5–10 minutes.
To assemble: Spoon cooked rice (according to the number of people having supper) onto a serving plate and spread the chicken mixture on top. Garnish with bacon and potato wedges.