Turkey bolognese bake

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Toss 750g new potatoes (halved if large) in 1 tbsp olive oil, then roast for 15 minutes. Crush lightly with the back of the fork, then return to the oven for 15 minutes more to crisp up.
2. Meanwhile, heat 25g butter in a large, deep frying pan and add 1 chopped onion, 2 chopped celery sticks and 2 chopped carrots to the pan. Fry gently for 10 minutes until softened, then turn up the heat and add 500g British free-range turkey thigh mince. Cook over a high heat for 4-5 minutes, stirring, until browned.
3. Add 3 crushed garlic cloves, 1 tbsp tomato purée and 2 tsp dried Mediterranean seasoning (we used Bart) to the pan and cook, stirring, for 2 minutes more.
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4. Pour in 400g tin of chopped tomatoes and 400ml chicken stock and simmer gently for 15-20 minutes, until the sauce is thickened and the mince is tender. 
5. Heat the grill to high. Spoon the turkey bolognese over the potatoes, then sprinkle over 75g mixed grated mozzarella and cheddar. Grill for 8-10 minutes until golden, then scatter with fresh flatleaf parsley to serve.