We braise the lentils in a cinnamon a stock until they are cooked but still have a little bite and they are stirred through a herby tomato sauce made with white wine, chopped tomatoes, cinnamon, oregano and mint.
The aubergines are roasted with oil, to reduce the water content and lock in the taste.
We make our deliciously light white sauce by adding ricotta and mascarpone, and there’s a feta and oregano crumb on top, which gives it some lovely colour when you cook it at home.
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).