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

Put a large saucepan of water with 1/2 tsp salt on to boil for the pasta.

Roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press).

Trim the aubergine, then cut into roughly 2cm pieces.

Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until soft and golden, 20-25 mins. Turn halfway through.

While the aubergine roasts, heat a large frying pan on medium-high heat (no oil).

Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

Add the garlic and chilli flakes (add less if you'd prefer things milder). Cook, stirring, for 1 min.

Meanwhile, when your pan of water is boiling, add the spaghetti and bring back to the boil. Cook until tender, 8 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Stir the chopped tomatoes, sun-dried tomato paste, chicken stock paste, sugar and water for the sauce (see pantry for both amounts) into the chorizo pan. Season with pepper.

Simmer the sauce on medium heat until thickened, 8-10 mins.

Once thickened, stir the roasted aubergine through the sauce.

When ready, add the parsley and cooked spaghetti to the sauce. Stir and toss well to combine.

Serve your chorizo and aubergine spaghetti in bowls.

Sprinkle over the cheese to finish.

Enjoy!