Spiced Lamb Moussaka

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

Put a drizzle of oil in the now empty frying pan and add the onion and a pinch of salt. Cook, stirring occasionally, on medium heat until soft and golden, 6-7 mins, then stir in the garlic and ras-el-hanout and cook for 1 more minute. Meanwhile, add the pasta to the boiling water. Cook for 10 mins then drain in a colander, pop back in the now empty saucepan and drizzle with a little oil to stop it sticking together.

Add the lamb mince to the pan with the onion. Cook, stirring, until browned, 5 mins, then stir in the chopped tomatoes and stock pot. Bring to a simmer then cook on a low heat until rich and tomatoey, 10 mins. TIP: The liquid should have also reduced by about a third.

Meanwhile, pop the panko breadcrumbs, half the parsley, the hard Italian cheese and a pinch of salt and pepper in a small bowl. Stir in the olive oil (see ingredients for amount). Stir the crème fraîche, a pinch of salt and pepper and the remaining parsley into the drained pasta. Preheat your grill to high.