Cavendish Cooks of Bath - Moussaka
Sue’s mum’s top secret recipe. A rich meat sauce made with beef mince rather than lamb, mushrooms and fresh parsley. Layered with soft aubergines and a cheesy béchamel sauce with a hint of nutmeg.
Fresh green leaves are the perfect accompaniment.
Hartley Farm beef mince, aubergines, mushrooms, carrots, onions, red WINE, cheddar CHEESE, tomato purée, fresh parsley, MILK, FLOUR, BUTTER, olive oil, CELERY & GLUTEN FREE vegetables stock, cinnamon, nutmeg, French sea salt, cracked black pepper.
ALLERGENS IN BOLD
Made in a kitchen where NUTS, GLUTEN, CELERY & other ALLERGENS are used.
Shelf Life: 1 Years