Recipe
Mushroom Moussaka
Mushroom Moussaka is a reliable, flavour-forward recipe with clear steps and practical timings for home cooks.
Classic Béchamel Sauce
Classic
serves 6
Classic béchamel (white sauce) is one of the essential mother sauces. This simple method gives you a smooth, creamy sauce that works beautifully in lasagne, gratins, croque monsieur and other baked dishes.
Keep the milk warm and whisk steadily for the best texture.
5 mins prep12 mins cook17 mins total
Warm the milk in a small pan until just steaming, then keep warm on low heat.
In a separate saucepan, melt the butter over medium heat.
Add the flour and whisk continuously for 1–2 minutes to make a smooth roux.
Add the warm milk a little at a time, whisking constantly to prevent lumps.
Continue cooking and whisking for 5–8 minutes until the sauce thickens and coats the back of a spoon.
Season with salt, black pepper, and a pinch of nutmeg (optional).
Use immediately, or cover the surface with baking parchment to prevent a skin forming.
Keep cooking
Related recipes
Recipe
Rumbledethumps (Cheese & Potato Casserole)
A cosy Scottish casserole of buttery mashed potatoes, cabbage, and onions, topped with bubbling melted cheese.
Recipe
Spinach & Feta Quiche
A crisp, golden spinach & feta quiche with a rich savoury filling — ideal for a comforting supper.
Recipe
Cheese & Onion Pasties
Classic flaky pasties with a rich cheddar and onion filling.
Recipe
Raggmunk with Lingonberries
Raggmunk with Lingonberries are crisp Swedish potato pancakes served with fried bacon and tart lingonberry preserve.
Recipe
Hearty Wholemeal Bread
A wholesome wholemeal loaf with a nutty flavour, tender crumb, and crusty golden top.