Moussaka

1. Ahead of time, put the Chia Seeds in a bowl and cover with water. Soak for a few hours until a jelly like consistency.

2. Heat a large pan on the hob over a medium heat. Dice the onion and add to the pan when hot with some sprays of One Cal Oil.

3. Once soft, turn the heat to high and add the beef mince, cooked until brown.

4. Crush in the garlic, add the chili once diced then add the Ground Cinammon, Tomato Paste and Dried Oregano. Cook for 2 mins stirring regularly.

5. Add the Tinned Tomatoes, Stock Pot and season to taste. Bring to the boil then simmer over a medium/low heat for 30 mins.

6. Whilst simmering, in another pan, add the almond milk and heat over a medium heat until simmering, add the soaked Chia seeds to thicken.

7. When thickened (use a small bit of flour and cold water mixed in a mug to thicken if too loose), remove from heat and beat in the Eggs.

8. Pre Heat the Oven to 220/200fan degrees.

9. Slice the Aubergine into thin slices length ways and line the bottom of a large oven proof dish.

10. Add half of the meat sauce over the aubergine, then add another layer of aubergine. Repeat.

11. Pour the white sauce over the top to cover and season well.

12. Put in the centre of the oven and cook for 1 hour.

13. Remove and allow to rest.

14. Serve with Salad.