TODAY’S RECIPE: Healthy Turkish meatloaf

HEARTYServes: six supper. Ingredients Rapeseed oil for tin 1 onion, finely chopped 1 large aubergine, cut into slices lengthways, then finely diced 250g pouch cooked brown rice 3 tbsp tomato puree 1 tsp vegetable bouillon powder ½ pack dill, chopped, plus extra to serve 2 tsp ground cinnamon 2 tsp allspice 250g lamb mince 2 large eggs 227g can chopped tomatoes FOR THE SIDE DISH Three peppers, deseeded and chopped 2 large courgettes halved and sliced 2 red onions, sliced 1 tbsp cider vinegar 1 garlic clove, grated Handful chopped mint

Method 1. Heat oven to 180c/160c fan/gas 4. Line a 900g loaf tin with baking parchment and lightly oil it.

2. Mix onion, aubergine, rice, tomato puree, bouillon, dill, spices and lamb in a large bowl, then add eggs and mix again.

3. Tip can of tomatoes into the base of the loaf tin, pack mince mixture on top and press lightly to compact. Cover with foil and bake for an hour and 40 minutes, taking off foil for last 15 minutes.

4. Once meatloaf has been cooking for an hour, tip peppers, courgettes and red onion into a roasting tin and toss with the oil. Roast in the oven with the meatloaf for 40 minutes until the vegetables are tender and a little charred.

5. Take meatloaf and roasted veg from the oven, leave the loaf to settle for five minutes, then tip out onto a platter or board, remove the baking parchment and scatter with dill if using. Toss roasted veg with the vinegar, garlic and mint and serve with the meatloaf.