Veggie Moussaka

Preheat your grill to high. Heat a drizzle of oil in a frying pan on medium-high heat. Add the onion and pepper and season with salt and pepper. Cook, stirring, until soft and golden, 6-7 mins. Add the oregano, tomato purée, ground cinnamon (see ingredients for amount) and half the garlic. Cook for 1 min more.

Next, stir in the red split lentils, Worcester sauce, vegetable stock paste and chopped tomatoes. Add the water and sugar (see ingredients for both amounts). Stir, bring to the boil, lower the heat to medium 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 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 another 2-3 mins. Remove and set aside.

In a small bowl, mix the remaining garlic with the olive oil (see ingredients for amount). Cut the ciabatta in half and smear the garlic oil over the cut side. When the tomato sauce is ready, transfer the sauce to an ovenproof dish. Layer over the aubergine slices. Dollop over the crème fraîche and then spread it out evenly across the top.