Begin by washing the lentils and placing them in a sieve, simply rinse under cold water and add to a saucepan then add vegetable stock.

Then bring to boil and allow it to simmer for 40 minutes. Whilst the lentils cook, dry fry the minced steak in a frying pan until they are well browned. Nancy likes to do this in batches and set it aside, then use the same pan to fry your aubergines until they start to colour.

Heat up a dash of olive oil in a large casserole dish, add the onions and fry them gently for 10-15 minutes until soft. Add the courgettes, peppers, herbs, spices, seasoning and garlic to the dish.

Follow this by giving everything a good stir and allow the vegetables to gradually heat. Then add the fried minced steak, auvergines, lentils, tomatoes, puree, wine and a large handful of chopped parsley (and any remaining cooking liquor) into the dish.

Allow this to simmer, then cook in the oven on a low heat (160 degrees) for two hours. Once the mixture is thick and lovely, give it a taste and check for seasoning, stir in another handful of fresh parsley and transfer the lot into a large serving dish.

PREPARATION FOR THE TOPPING

In a mixing bowl, I mix crème fraiche, egg, grated cheese and breadcrumbs.

Leave this to stand for 10 minutes or so to thicken (the breadcrumbs will absorb some of the liquid).

Add a little seasoning then spoon this over the meat and vegetables.

Grate over nutmeg and parmesan cheese then bake in the oven at 190 degrees for 40-50 minutes until golden brown and bubbling. Dig in!