Vegetable Packed Moussaka

Put your aubergine slices on a baking tray in a single layer and drizzle over some oil, a pinch of salt and a good grind of black pepper. Put under your grill for 8-9 mins on each side, until they are nicely browned and soft. Tip: Keep an eye on them to make sure they don't burn). If they aren't soft in this time, just leave them under your grill for a few more mins. Remove and keep to the side when ready.

Whilst your aubergine cooks, make your tomato sauce! Put a frying pan on medium heat with a drizzle of oil and add your onion. Cook for 5 mins until soft, then add your courgette and pepper along with a good pinch of salt and a grind of black pepper. Cook for another 5 mins. When your veggies are soft, add the tomato purée along with the cinnamon, grated garlic and oregano. Cook for 1 minute more, then add the lentils, Worcestershire sauce, vegetable stock pot and chopped tomatoes. Refill the tin(s) a third with water and pour this in too. Add a pinch of sugar (if you have some).

Simmer for 15-20 mins or until your lentils are soft. If it gets too dry, just add a splash of water. In the meantime, cut the ciabatta into 1cm thick slices.

Pop your ciabatta slices under your grill for 2-3 mins on each side, then remove. Rub the cut side of your remaining garlic clove across both sides of your ciabatta slices. Cheat's garlic bread!

When your tomato sauce is ready, transfer it to an ovenproof dish and layer your aubergine slices on top. Spoon over the crème fraîche and spread it out across the top. Sprinkle over the hard Italian cheese and add a grind of black pepper.