Harissa Lentil Ragù With Herby Greek Cheese Mash

Boil a full kettle

Chop your potatoes (skins on) into bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender, then drain and return to the pot to steam dry

Whilst the potatoes are cooking, peel and finely dice your red onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the diced onion with a pinch of salt and cook for 3-4 min or until softened

Meanwhile, peel and finely chop (or grate) your garlic

Once the onion has softened, add the chopped garlic and cook for 1-2 min further

Top, tail and chop your courgette[s] into quarters lengthways, then slice finely

Add the sliced courgette to the garlic and onion and cook for 3-4 min or until the courgette has started to soften

Drain and rinse your green lentils

Dissolve your vegetable stock mix and harissa paste (can't handle the heat? Go easy!) in 150ml [200ml] [250ml] boiled water – this is your harissa stock

Once the courgette has softened, add the harissa stock, chopped tomatoes and drained green lentils and cook for 15 min or until the sauce has thickened to a bolognese-like consistency – this is your harissa lentil ragù

Whilst the ragù is cooking, strip your mint leaves from their stems and chop them finely, discard the stems

Chop your parsley finely, including the stalks

Return the potatoes to a low heat with a splash of milk

Crumble in half your Greek cheese and add half the chopped parsley and mint (you'll use the rest later!)

Mash until smooth – this is your herby Greek cheese mash