Chermoula Spiced Lamb

Slice the onion in half lengthways through the root then peel off the skin. Rest your onion flat on the chopping board and slice it very thinly lengthways. Turn your onion widthways and chop it finely.

Peel the carrot and slice it in half lengthways. Slice each half lengthways into ½cm strips. Now chop your carrot widthways into ½cm cubes.

Heat a splash of oil in a non-stick frying pan on medium-low heat and add your onion and carrot. Season with a pinch 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 your lamb until it just loses its raw colour, then add the vegetable stock pot, the chermoula and the water (amount stated in the ingredient list). Turn the heat to medium-low again and let it cook for 5 mins before turning off the heat.

Once your aubergine is done (the white part should be slightly brown and very soft) remove from the oven. Using a spoon, scoop out the white part, without damaging the skin ( you’ll use this 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 or pepper if necessary.

Fill your aubergine skins with your meat mixture, grate over the cheddar cheese and place back on the top shelf of the oven for about 5 mins or until the tops are golden brown.