Preheat the oven to 180°C/350°F/Gas 4. Heat the oil in a large saucepan or wok and fry the onion with the mince, stirring for 5-8 minutes, until the mince is evenly browned

Add the carrots and parsnips to the mince with the garlic and fry for 2-3 minutes, stirring. Then stir in the lentils, chickpeas, tomatoes, tomato purée, spices and stock

Finally, stir the raisins into the mince and season to taste. Bring to the boil and transfer to a large casserole dish. Cover and cook in the oven for 1¼ hours

To serve now: Spoon portions into warmed bowls and serve with couscous if liked

To freeze: Allow to cool completely. Spoon into polybags. Seal, label and freeze. Use within 4 months

To serve from the freezer: Take out as many portions as required and put into a bowl, still in their bags. Defrost overnight in the fridge. Then pour into a saucepan, cover and bring slowly to the boil (you may need to add a little boiling water). Continue to cook, stirring, until piping hot