I've got the basics, minced lamb (possibly mutton), aubergines, cinnamon and the rest of the gear, I was planning to layer it all up and turn it on.
What is puzzling me is the top layer. AFAIR, it's a cheesy sauce. Will that be OK if I make it really thick or just grate cheese on top.
Help. I stupidly told DD and DH that they'd be getting it for their tea. I can make something else tonight, but since I've got the mince out of the freezer I need to do it tomorrow.
I can't, or at least would struggle to do it in the cooker. It's a sort of on the worktop toaster oven but bigger.