Moqueca is a traditional Brazilian seafood stew flavoured with azeite de dendê (red palm fruit oil), bell peppers, coconut, lime and chilli- it also happens to be one of my all time favourite dishes. Here I’ve put a few untraditional twists on it; I’ve included some spices (which are not Brazilian in origin but are nonetheless ubiquitous in Brazilian cuisine) and I’ve also turned the dish into a burger (it’s usually eaten as a stew with rice and salad). This burger is intentionally saucy; I encourage you to serve it alongside a bowl of moqueca to dip your burger into.

Somewhere in between a lasagne (but without the pasta), a parmigiana di melanzane (but with a ragú) and a moussaka (without bechamel and potato), this bake layers ragú with roasted aubergine slices, nutmeg cream and parmesan. The ragú features a punchy umami paste that forms the flavour base, there’s no soffrito and therefore no chopping, so it all comes together very quickly and packs a real punch. Recipe in the comments, let me know if you give it a go!

Somewhere in between a lasagne (but without the pasta), a parmigiana di melanzane (but with a ragú) and a moussaka (without bechamel and potato), this bake layers ragú with roasted aubergine slices, nutmeg cream and parmesan. The ragú features a punchy umami paste that forms the flavour base, there’s no soffrito and therefore no chopping, so it all comes together very quickly and packs a real punch. Recipe in the comments, let me know if you give it a go!

Somewhere in between a lasagne (but without the pasta), a parmigiana di melanzane (but with a ragú) and a moussaka (without bechamel and potato), this bake layers ragú with roasted aubergine slices, nutmeg cream and parmesan. The ragú features a punchy umami paste that forms the flavour base, there’s no soffrito and therefore no chopping, so it all comes together very quickly and packs a real punch. Recipe in the comments, let me know if you give it a go!

Somewhere in between a lasagne (but without the pasta), a parmigiana di melanzane (but with a ragú) and a moussaka (without bechamel and potato), this bake layers ragú with roasted aubergine slices, nutmeg cream and parmesan. The ragú features a punchy umami paste that forms the flavour base, there’s no soffrito and therefore no chopping, so it all comes together very quickly and packs a real punch. Recipe in the comments, let me know if you give it a go!

Somewhere in between a lasagne (but without the pasta), a parmigiana di melanzane (but with a ragú) and a moussaka (without bechamel and potato), this bake layers ragú with roasted aubergine slices, nutmeg cream and parmesan. The ragú features a punchy umami paste that forms the flavour base, there’s no soffrito and therefore no chopping, so it all comes together very quickly and packs a real punch. Recipe in the comments, let me know if you give it a go!