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 them 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 and stir-fry until soft, 7-8 mins, stirring occasionally.

Meanwhile, peel and grate the garlic (or use a garlic press). 

Once the carrot has softened, add the beef mince and cook until browned, 5-6 mins. Use spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Once the mince has browned, drain and discard any excess fat. Season with salt and pepper.

Add the garlic and cinnamon to the beef. Fry for 1 min. 

Stir in the passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts).

Bring to the boil, then 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 the mince into an appropriately sized ovenproof dish.

Lay the roasted aubergine slices on top of the mince. 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 from the grill and allow it to stand for a couple of mins before serving.

Spoon into bowls and tuck in.