In traditional Greek cooking, moussaka is a three layered affair, comprising of sliced aubergine on the bottom, spicy minced lamb in a tomatoey herb sauce in the middle and a béchamel egg custard type concoction on the top. Our tasty variation contains no meat, no eggs and no custard whatsoever. Layering in a pot proved tricky (the beans refused to lie flat), but we’ve improved on the original recipe by packing in 3 portions of veg, an array of spices and some fresh spinach. We hope you agree it’s plate smashingly good.

Borlotti beans (17%), tomato (16%), onion, water, carrot, potato, aubergine (6%), milk, tomato purée, cornflour, red wine, spinach, demerara sugar, Cheddar cheese (contains milk), low fat soft cheese (contains milk), vegetable oil, garlic, sea salt, mint (0.2%), thyme, basil, black pepper, oregano, mustard powder (contains mustard), nutmeg. Read this veg pots full nutritional information.