A Lentil and Aubergine Stack

Rub 1 tbsp of oil over the aubergine slices with 1⁄2 tsp of salt. Lay out on a baking tray and cook on the top shelf of the oven for 15- 20 mins. Put your cherry tomatoes on a different baking tray and roast on the bottom shelf of the oven for 15-20 mins.

Melt the butter in a pan on medium heat. Once the butter is melted, add in the flour and mix it thoroughly. This mixture is called a ‘roux’ and you need to cook it for a few more minutes until it changes colour slightly.

Add in a quarter of your milk and stir it thoroughly into the roux. Now add another quarter of the milk and keep stirring. Add the remaining milk with a 1⁄4 of a tsp of salt and cook until it has thickened. Tip: The sauce will be lumpy at first, but keep on stirring until you have a smooth consistency.

Turn on your grill to its highest setting. Once the sauce is smooth turn the heat to low and add another pinch of salt. Add the cheddar and the Boursin and mix well.

Drain and rinse the lentils thoroughly. Add these to your cheese sauce and cook for another 3-4 mins until warmed through. Taste for seasoning and add salt and pepper to your liking. Slice your ciabatta in half and put under the grill for 2 mins.

Heat a large frying pan over a high heat with 1 tbsp of oil. Add the mushrooms and fry off quickly in 2 batches, remove from the pan. Add the mushrooms to the lentil mix.