Step 1

Mix the mince with the breadcrumbs, half the oregano, 4 tablespoons of cold water, a good pinch of salt and lots of pepper. Form into 16 small balls.

Step 2

Heat 1 tablespoon of oil in a frying pan and fry the meatballs for 5 minutes, turning regularly.

Step 3

Meanwhile, heat the remaining oil in a large frying pan and fry the onion, mushrooms, peppers and courgette for 8–10 minutes, or until softened and beginning to brown, stirring regularly. Add the garlic and cook for a few seconds more, stirring constantly.

Step 4

Tip the tomatoes into the pan and stir in the tomato purée, stock, remaining oregano and the bay leaf. Add the meatballs and bring to a simmer. Cook for 15 minutes, stirring occasionally. Season with salt and lots of pepper.

Step 5

Meanwhile, half-fill a large saucepan with water and bring to the boil. Add the pasta to the water and return to the boil. Cook for 10–12 minutes, or until tender, stirring occasionally

Step 6

Preheat the grill to high. Drain the pasta and return to the pan. Add the tomato and meatball sauce and toss. Transfer to a warmed, 2-litre/3½-pint shallow ovenproof dish – a lasagne dish is ideal.

Step 7

Sprinkle the cheddar over the top and place under the hot grill for 2–3 minutes, or until the cheese has melted, then serve.