Warm 1 tbsp oil in a deep frying pan (or large pan if you’re cooking it on the hob) for 2 mins, then add the lamb mince. Fry for 8 mins, stirring every so often with a wooden spoon to break up any lumps, till the lamb mince is browned all over.

While the mince browns, trim the aubergines and chop them into 1cm dice. From this point, follow the method either for the slow cooker or the hob.

In the slow cooker^ Scoop the mince out of the pan with a slotted spoon. Add it to a 3½ ltr slow cooker. Add 2 tbsp olive oil to the pan with the aubergines. Fry for 5 mins, stirring often, till the aubergines are browned. While the aubergines fry, peel and finely chop the onion. Peel and thickly slice the potatoes.

Scoop the aubergines out of the pan and add to the slow cooker with the onion and potatoes. Peel and crush the garlic. Add to the slow cooker with 1 tsp each oregano and cinnamon. Crumble in the stock cube and tip in the chopped tomatoes. Season with salt and pepper.

Pop a lid on the slow cooker and set it to medium. Cook for 6 hrs till the mince is tender. For a quicker braise, set the slow cooker to high and cook for 4-5 hrs or go low and slow and cook for 8-10 hrs set to low. Stir the lamb a couple of times while it cooks to make sure it all cooks equally.

When you have 1 hr cooking time left to go (at high or medium, allow 1½ hrs at slow), trim the stalks off the kale leaves and finely slice the leaves. Stir them into the braise and let them cook till they just wilt.

30 mins before the braise is due to be ready, tip the bulgar wheat into a heatproof bowl and pour in 600ml boiling water. Cover the bowl with a lid and set aside to soak for 20-25 mins. The bulgar wheat will suck up the water and become tender.

Taste the lamb braise and add a pinch more salt and pepper if you think it needs it. Fluff the bulgar wheat with a fork, draining off any excess water, and divide between four warm bowls. Spoon the lamb over the top. Crumble over the feta to serve.

On the hob^ Scoop the mince out of the pan with a slotted spoon and pop it on a plate. Add 2 tbsp olive oil to the pan and the aubergines. Fry for 8 mins, stirring every so often, till the aubergines are browned all over. While the aubergines fry, peel and finely chop the onion. Peel and thickly slice the potatoes.

Stir the chopped onion into the pan, season with a pinch of salt and pepper and fry for 5 mins, till the onion starts to look a little glossy. Stir every so often. Stir the lamb mince back into the pan and add the potatoes.

Peel and crush or grate the garlic and add it to the pan with 1 tsp each dried oregano and ground cinnamon. Crumble a chicken stock into the pan and tip in the tin of chopped tomatoes. Fill the tin with cold water (around 400ml) and pour that in. Season with a pinch of salt and pepper.

Pop a lid on the pan and bring to the boil, then turn the heat down and simmer for 40 mins till it thickens a little. Stir every so often to stop the contents of the pan sticking.

30 mins before the braise is due to be ready, tip the bulgar wheat into a heatproof bowl and pour in 600ml boiling water. Cover the bowl with a lid and set aside to soak for 20-25 mins. The bulgar wheat will suck up the water and become tender.

Trim the stalks off the kale leaves and finely slice the leaves. Stir them into the braise and let them cook for 5-10 mins to wilt the leaves.

Taste the lamb braise and add a pinch more salt and pepper if you think it needs it. Fluff the bulgar wheat with a fork, draining off any excess water, and divide between four warm bowls. Spoon the braised lamb over the top. Crumble over the feta to serve.