Fry off the beef mince in a bit of oil until brown, and then crumble over the 2 oxo cubes coating all of the mince.
Add the peppers, onion and chilli and fry off for a couple of minutes until starting to soften.
Pop in the cherry tomatoes and cartons of chopped tomatoes, add a splodge of tomato puree, sprinkle of dried mixed herbs and season with salt and pepper to taste. Simmer for 5 to 10 minutes.
Make the courgette and add to the beef mixture cooking for a further 2 minutes so the vegetable cooks but still has its crunch, which adds a perfect texture to the dish.
Pour the mixture into an ovenproof dish and sprinkle your chosen cheese on top. Put under the grill until it’s bubbling and golden, which is your cue to get the plates out and tuck in.