Fresh and Fruity New Zealand White

Preheat your grill to high. Heat a drizzle of oil in a frying pan on medium heat. Add the onion and pepper. Cook, stirring, until starting to soften, 3 mins. Add the courgette with a pinch of salt and pepper. Continue stirring, until soft and slightly golden, 5 mins. Add half the garlic, the oregano, tomato purée and cinnamon (see ingredients for amount). Cook for 1 minute more.

Next, stir in the red lentils, Worcester sauce, vegetable stock powder and chopped tomatoes. Add the water (see ingredients for amount) and a pinch of sugar (if you have some). Stir, bring to the boil, lower the heat to medium-low and simmer until the lentils are soft (but still have a slight bite to them), 20-25 mins. If the sauce gets too dry, just add a splash of water.

Meanwhile, lay the aubergine slices on a baking tray in a single layer and drizzle over a good glug of oil. Season with a pinch of salt and pepper. Grill until browned and soft, about 8-9 mins on each side. Tip: Keep an eye on them to make sure they don't burn. If they aren't soft after this time, just leave them under your grill for a little longer. Remove and set aside.

In a small bowl, mix the remaining garlic with 1tbsp olive oil per person. Cut the ciabatta in half (as though making a sandwich) and smear the garlicky oil over the cut side. When the tomato sauce is ready, transfer the sauce to an ovenproof dish. Layer over the aubergine slices. Squeeze on the crème fraîche in dollops, then spread it out across the top.