Extra Cheesy Chorizo and Roasted Aubergine Spaghetti

Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until soft and golden, 20-25 mins. Turn halfway through.

While the aubergine roasts, heat a large frying pan on medium-high heat (no oil).

Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

Add the garlic and chilli flakes (add less if you'd prefer things milder). Cook, stirring, for 1 min.

When your pan of water is boiling, add the spaghetti and bring back to the boil. Cook until tender, 8 mins.

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

Stir the chopped tomatoes, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts) into the chorizo pan. Season with pepper.

Simmer the sauce on medium heat until thickened, 8-10 mins. Once thickened, stir the roasted aubergine and mozzarella pieces through the sauce.