Bacon and Aubergine Rigatoni

Meanwhile, put a large saucepan of water on to boil with 1/2 tsp salt for the rigatoni.

Peel and grate the garlic (or use a garlic press).

Halve, peel and thinly slice the shallot. Roughly chop the parsley (stalks and all).

Crumble the Greek style salad cheese into small pieces.

When your pan of water is boiling, add the rigatoni and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the bacon lardons and shallot and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.

Stir in the garlic and half the chilli flakes (add less if you'd prefer things milder). Cook for 1 min more.

Stir the chopped tomatoes, Provencal herbs, chicken stock paste and sugar (see pantry for amount) into the pan.

Lower the heat to medium, then simmer until the sauce has thickened and reduced by about half, 6-7 mins.

Once cooked, stir the roasted aubergine, cooked pasta and half the parsley through the sauce. Taste and season with salt and pepper if needed.