Lamb-Stuffed Aubergine

Halve, peel and chop the onion into roughly ½cm pieces. Peel the carrot and remove the top and bottom, then cut in half lengthways and chop into roughly ½cm pieces. Remove the top and bottom from the courgette. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Grate the cheddar cheese.

Put a drizzle of oil in a frying pan on medium-low heat. Add the onion and carrot. Season with salt and a few grinds of black pepper. Cook gently for 5 mins.

Turn the heat to medium and add the lamb mince to the pan. Cook the lamb until it just loses its raw colour, then add half the vegetable stock pot, the chermoula and a splash of water. Turn the heat to medium-low Cook for 5 mins. Then remove from the heat.

Once the aubergine is done (the white part should be slightly brown and very soft) remove from the oven. Scoop out the flesh without damaging the skin. Mix the scooped flesh into the lamb mixture. Taste for seasoning and add a little more salt and black pepper if necessary. Turn the grill to high. Fill the aubergine skins with the lamb mixture and sprinkle over the cheddar cheese. Grill until the tops are golden brown.