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

Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. 

Trim the aubergine, then slice into rounds approximately 1cm thick. Pop the rounds 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 the aubergine on the top shelf until soft and golden, 20-25 mins. Turn halfway through.

Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the carrot. Stir-fry until soft, 7-8 mins.

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid. 

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Peel and grate the garlic (or use a garlic press). 

Once the carrot has softened, add the lamb mince and cook, 5-6 mins. Use a spoon to break up the mince as it cooks. Drain and discard any excess fat. Season. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Add the garlic and cinnamon. Fry for 1 min. 

Stir in the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil. Lower the heat and simmer until thickened, 5-6 mins. 

Once the mince has thickened, season with salt and pepper, then remove from the heat. 

Once the aubergine slices are cooked, remove the tray from the oven and turn your grill on to high. 

Spoon half of the mince mixture into an appropriately sized ovenproof dish and spread it out evenly.

Arrange half of the roasted aubergine slices in a single layer on top of the mince.

Repeat with the remaining mince and aubergine slices to create a second layer. Using the back of a spoon, spread over the creme fraiche.

Sprinkle over the hard Italian style cheese and grill until bubbling, 5-6 mins.

When ready, remove your moussaka style bake from the grill and allow it to stand for a couple of mins before serving.

Fluff up the rice and share the moussaka and rice between serving bowls.