Cosy Spiced Lamb Moussaka Pasta Bake Q3

Put a large frying pan on medium-high heat (without any oil) and leave it to get hot for a couple of mins. While the pan gets hot, cut the top and bottom off the courgette and slice into 1cm thick rounds.

Lay your courgette slices in the hot pan and cook them for 3-4 mins on each side until slightly charred. Season with salt and pepper and then remove to a plate or a bowl. Meanwhile, put a large pot of water on to boil with a good pinch of salt.

Put your onion in the pan you cooked the courgette in (no need to wash) with a drizzle of oil, a pinch of salt and a grind of pepper. Cook on medium heat for 6-7 mins until soft and golden, then add the garlic and ras-el-hanout to the pan and cook for another minute.

Meanwhile, add the penne pasta to the boiling water. Cook for 11 mins until 'al dente'. Tip: ‘Al dente’ means the pasta is cooked through but has a tiny bit of firmness left in the middle. Cook for a little longer if it's not quite done.Once the pasta is cooked, drain, pop back in the pot and drizzle over a little oil to stop it sticking together.

Once the veggies have cooked for 7 mins, add the lamb mince to the pan. Cook the lamb for 5 mins until browned, stirring to break it up, then add the chopped tomatoes and beef stock pot. Stir everything together, bring to a simmer, then cook on a low heat for 10 mins or until rich and tomatoey. Tip: The liquid should have also reduced by about a third.

When the pasta is cooked, drained and back in the pot, add in the crème fraiche, a pinch of salt, a grind of pepper and half the parsley. Mix together.

While everything cooks, pop the panko breadcrumbs in a bowl with the remaining parsley, the hard Italian cheese, a pinch of salt and a grind of pepper. Drizzle in the oil (the amout is specified in the ingredients table). Mix together.

Pre-heat your grill to high. Spoon a third of your sauce into an ovenproof dish, then layer over half your pasta. Add the next third of your lamb mince, then your remaining pasta. Spoon on the rest of your lamb, then layer over the courgette slices. Sprinkle on the cheesey breadcrumbs. Tip: The order should go: lamb-pasta-lamb-pasta-lamb-courgette-cheesey breadcrumbs. Pop under the grill until the breadcrumbs are golden ... keep an eye on it to make sure it doesn't burn!