a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Pop a large frying pan on medium-high heat (no oi l).

c) Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

d) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

a) Meanwhile trim and coarsely grate the carrot (no need to peel). Peel and grate the garlic (or use a garlic press). Trim the courgette and slice into 1cm thick rounds.

b) Once the mince has browned, stir in the carrot. Cook until softened, 3-4 mins.

c) Once the carrot is soft, stir in the tomato puree, harissa paste (add less if you'd prefer things milder), cumin and half the garlic. Lower the heat and stir-fry gently until fragrant, 2-3 mins.

a) Add the water for the beef (see pantry for amount) and chicken stock paste to the pan.

b) Drain and rinse the chickpeas in a sieve, then add to the pan.

c) Season to taste with salt and pepper. Simmer, stirring occasionally, until thickened, 10-12 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) While the beef simmers, heat a large frying pan on high heat (no oil).

b) Once hot, add the courgette and cook until charred, 3-4 mins. Turn only every couple of mins - this will result in the courgette picking up some nice colour.

a) While the courgette chars, halve the ciabatta and pop it onto a baking tray, cut-side up.

b) Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

c) Bake on the top shelf of your oven until the edges are golden, 5-6 mins.

a) Taste and season the stew with salt and pepper if needed. Add a splash of water if it's a little dry.

b) Share the stew between your bowls and top with the charred courgettes.

c) Cut the garlic bread into triangles and serve alongside for dipping and scooping.

Enjoy!