Chermoula Spiced Lamb

Slice the onion in half lengthways through the root then peel off the skin. Rest the onion flat on the chopping board and slice it very thinly lengthways (but do not go through the root as this will hold it together). Turn the onion widthways and chop it finely.

Peel the carrot and slice it in half lengthways. Slice each half lengthways into 1/2cm strips. Now chop the carrot widthways into 1/2cm cubes.

Heat 1 tbsp of oil in a non-stick frying pan on medium-low heat and add the onion and carrot. Season with 1/4 tsp of salt and a few grinds of pepper and cook gently for 5 mins.

Add the lamb mince to the pan and turn the heat to medium. Cook the lamb until it just loses its raw colour, then add half the vegetable stock pot, the chermoula and 4 tbsp of water. Turn the heat to medium-low again and let it cook for 5 mins before turning off the heat.

Once the aubergines are done (the white part should be slightly brown and very soft) remove them from the oven. Scoop out the white part (with a spoon) without damaging the skin (which you’ll use as a little canoe for your filling!). Mix all the scooped part into the meat mixture, taste for seasoning and add a little more salt if necessary.

Turn the grill to high heat. Fill the aubergine skins with the meat mixture, grate over the cheddar and grill until the tops are golden brown.