One Pot Spicy 'Nduja & Aubergine Lentil Stew

Trim the green stalk[s] off your aubergine[s] and discard, then chop into small bite-sized cubes

Heat a pot (with a matching lid) with a generous drizzle of vegetable oil over a medium-high heat

Add the chopped aubergine and cook for 5-6 min or until lightly browned

Boil a kettle

Peel your garlic and chop it in half, reserve one piece per person for later

Finely grate the remaining garlic halves

Rinse your red lentils in a sieve under cold running water

Once the aubergine is lightly browned, reduce the heat to medium and tear your 'Nduja (can't handle the heat? Go easy!) into the pot

Add the grated garlic and cook for 1 min or until fragrant

Once fragrant, add your dried thyme with your tomato paste, chopped tomatoes, rinsed red lentils and chicken stock mix

Add 450ml [675ml] [900ml] boiled water with a pinch of salt and pepper and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook, covered, for 15-20 min or until the lentils are tender, stirring occasionally – this is your 'Nduja & aubergine lentil stew

Slice your ciabatta[s] in half

Once the 'Nduja aubergine & lentil stew is ready, stir through half your grated Italian hard cheese (you'll use the rest later!) and a small pinch of salt

Set aside, with the lid on, for 2-3 min for the flavours to develop – this is your one pot spicy 'Nduja & aubergine lentil stew

Place the halved ciabatta[s] in the toaster for 1-2 min or until toasted

Once the ciabatta is toasted, rub the sliced-side of the reserved garlic over it (not a fan of raw garlic? Only use a little!)

Spread a knob of butter over the toasted ciabatta – this is your garlicky toast