Warming Harissa Aubergine & Lentil Pie

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil a full kettle

Trim the green stalk[s] off your aubergine[s] and cut into bite-sized pieces, discard the stalk[s]

Add the chopped aubergine to a baking tray with a drizzle of olive oil and a pinch of salt and put the tray in the oven and cook for 15-18 min or until softened

Meanwhile, peel and finely chop your red onion[s]

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil over a medium heat

Once hot, add the chopped onion and garlic with a pinch of salt and cook for 6-8 min or until softened

Peel and chop your sweet potatoes into rough bite-sized pieces

Add the chopped sweet potato to a pot of boiled water over a high heat and bring to the boil

Cook for 10-15 min or until fork-tender, then drain and return to the pot to steam dry

Add half your harissa paste (can't handle the heat? Go easy!) to the cooked sweet potatoes and mash until smooth

Whilst the onion is cooking, drain and rinse your green lentils

Chop your cherry tomatoes in half

Dissolve your vegetable stock mix in 250ml [325ml] [425ml] boiled water

Add your ground coriander and tomato paste to the softened onion and cook for 1 min

Add the chopped tomatoes, vegetable stock, drained lentils and remaining harissa paste (not a fan of spice? Just add a little!) and cook for 8-10 min or until thickened – this is your lentil filling

Meanwhile, chop your parsley roughly, including the stalks

Once everything is cooked, add the roasted aubergine to the filling and give it a good mix up

Transfer the aubergine & lentil filling to an oven-proof dish and top with the mashed sweet potato

Crumble over your feta and put the dish in the oven for 10-12 min or until bubbling and golden – this is your warming harissa aubergine & lentil pie