a) If you don't have a toaster, preheat your oven to 220°C/200°C fan/gas mark 7 for the ciabatta.

b) Trim and coarsely grate the carrot (no need to peel).

c) Pop a large frying pan on high heat (no oil). Once hot, add the lamb mince and carrot. Fry until browned, 5-6 mins.

d) Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

a) Meanwhile, trim the courgette and slice into 1cm thick rounds. Peel and grate the garlic (or use a garlic press). 

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

c) Lower the heat, then stir in the tomato puree, chermoula spice mix and garlic. Cook until fragrant, 1-2 mins.

a) Add the harissa paste (add less if you'd prefer things milder), chicken stock paste, sugar (see pantry for amount) and chickpeas with all their liquid to the pan. Stir to combine.

b) Season with salt and pepper. Simmer, stirring occasionally, until thickened, 4-5 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) While the lamb simmers, pop another large frying pan on high heat with a drizzle of oil.

b) Once hot, add the courgette and cook until charred, 4-5 mins. Turn only every couple of mins - this will result in the courgette picking up some nice colour.

a) While the courgette chars, halve the ciabatta.

b) Toast the ciabatta halves in your toaster until golden.

c) If you're using the oven, warm on the top shelf until golden, 2-3 mins.

d) Once toasted, drizzle with oil and season with salt.

a) Stir the butter (see pantry for amount) through the stew until melted. Add a splash of water if it's a little thick.

b) Share the stew between your bowls and top with the charred courgette.

c) Cut the ciabatta into triangles and serve alongside for dipping.