If you’re searching for the perfect choice for a wintery, Christmas night, try this delicious main-course dish from Cheshire Cheese. Made with spicy lean minced lamb, courgettes, aubergine, canned chick peas, and a tasty Cheshire cheese crumble topping, it’s sure to warm you up!

Serves 4

Preparation time 20 minutes

Cooking time 45 minutes

Ingredients

500g/1lb 2oz lean minced lamb

1 onion, finely chopped

2 garlic cloves, crushed

1 medium aubergine, thinly sliced

1 tsp ground cumin

1 tsp ground ginger

1 tsp dried thyme

1 tsp chopped fresh red chilli or ½ tsp medium chilli powder

1 tbsp tomato puree

125ml/4fl oz red wine or water

1 medium courgette, grated

50g/2oz sultanas

410g can chick peas, rinsed and drained

Freshly ground black pepper

Topping:

100g (4oz) plain flour

50g (2oz) chilled butter, cut into pieces

75g (3oz) Cheshire cheese, finely crumbled

Directions:

Preheat the oven to 180°C / fan oven 160°C / Gas Mark 4.

Heat a large saucepan and add the lamb, searing it over a high heat until browned. Add the onion and garlic, reduce the heat and cook for about 5 minutes, stirring often.

Meanwhile, char-grill or grill the slices of aubergine for about 2 minutes on each side to soften them.

Stir the spices and herbs, tomato puree and red wine or water into the lamb mixture and simmer for 5 minutes. Add the courgette, sultanas and chick peas, then remove from the heat. Season with black pepper. Spoon half the mixture into a deep baking dish. Layer the aubergine on top, then add the remaining mince mixture, leveling the surface. Cool for a few minutes whilst preparing the topping.

Sift the flour into a mixing bowl and rub in the butter until the mixture looks like fine breadcrumbs. Stir in the crumbled Cheshire cheese. Sprinkle over the mince mixture and bake for 30-35 minutes.

Cook’s Tips: You could use 1 tbsp medium curry powder instead of the cumin, ginger and chilli. Replace the aubergine with thickly sliced mushrooms, if you prefer – there is no need to grill them.