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.

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the carrot and stir-fry until soft, 4-5 mins, stirring occasionally. Add the lamb mince and ground cinnamon, then cook until browned, 5-6 mins. Use spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

Stir the tomato passata and chicken stock paste into the lamb pan, then season with salt and pepper. Simmer until thickened, 15-20 mins, stirring occasionally.

Meanwhile, preheat your grill to high. Pop the aubergine onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer, then grill for 8-9 mins on each side. Once cooked, remove from the grill. TIP: The aubergine slices should be browned and soft. If they aren’t, grill them for a little longer. If they are browning too quickly, turn the heat down a little.

When the lamb mixture has thickened, spoon into an ovenproof dish. Lay the grilled aubergine slices on top. Spread the creme fraiche over with the back of a spoon, then sprinkle over the hard Italian style cheese. Grill the moussaka until bubbling and the top has browned, about 3-4 mins.

Once browned, remove the moussaka from the grill and allow it to stand for a couple of mins before serving. Spoon into bowls to serve. Enjoy!