Serves six

3 medium aubergines
340g Cheddar cheese
a couple of handfuls of breadcrumbs
A little flour
Olive oil

for the white sauce

6tbsp butter
6tbsp flour
750ml milk
3 eggs
A little nutmeg
Worcestershire sauce

for the red sauce

700g ground lamb
1 large onion
1 clove of garlic
225g can of tomatoes
1/2tsp cinnamon
1tsp oregano
salt and pepper

Peel and slice the aubergines. Salt them and leave for an hour. Meanwhile, in a saucepan, over a medium heat, whisk together the butter and flour. Slowly add the milk, turn up the heat to a simmer. Take a few cups of this and whisk it into the eggs, then return to the pan. Keep whisking until thick. Add some nutmeg and a dash of Worcestershire sauce, then leave to cool.

Next brown the lamb in olive oil. Drain the grease, add the onion and garlic, chopped. Then add the remaining ingredients and simmer until thick.

Put a third of the aubergine into the bottom of a casserole dish. Spread half of the meat mix on top, then a third of the white sauce. Sprinkle with half the cheese and crumbs, and repeat. Cover and bake at 180C/gas mark 4 for an hour. Uncover and bake until browned.

'Steve Wright's Book of Factoids' is published on 5 September by HarperCollins, priced £9.99