For-the-freezer ratatouille

• red onion↗250g g

  cut into 3cm chunks

• white onion↗250g g

  cut into 3cm chunks

• red and yellow pepper↗600g g

  after deseeding and removing stalks, cut into chunks

• courgette↗1kg kg

  cut into 3cm chunks

• aubergine↗1kg kg
• garlic clove↗20g g

  crushed

• cherry tomato↗800g g
• 3 x 400g cans chopped tomatoes g
• sugar↗1 tbsp tbsp
• red wine vinegar↗2 tbsp tbsp
• dried thyme or oregano↗1 tsp tsp

  plus a pinch extra

• wholemeal breadcrumb↗1 tbsp tbsp
• light feta cheese↗25g g
• 30g Little Gem lettuce g

  leaves

• sliced spring onion25g g
• sliced cucumber50g
• squeeze of lemon juice
• small baking potato↗1

  weighing 100g

• cumin seed↗1 tsp
• mild chilli powder1 tsp
• chopped coriander2 tbsp
• fat-free Greek yogurt↗25g
• rocket↗10g

  leaves

• squeeze of lemon juice
• small peppers↗2

  of any colour

• lighter mature cheddar↗25g
• cooked broccoli↗200g
• baby spinach↗20g

  leaves

• balsamic vinegar↗1 tsp

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Scatter the onions in a roasting tin, season and roast for 25 mins, stirring occasionally, until charred and softened. Repeat with the peppers for 20 mins, then the courgette for just 15 mins.

2. 2

   Heat a non-stick frying pan. Slice the aubergines into 2-3cm thick rounds and arrange in the pan (only cut what you can fit in your pan at a time – cooking freshly cut slices in batches should prevent them going brown). Cook over a high heat until charred on both sides, then remove to a microwave-proof plate. Repeat in batches until all are nicely crisped and browned. Cover the plate with cling film, poke in a couple of holes, then microwave the aubergines on High for about 5 mins until soft. You may need to do this in batches. Quarter the slices, or cut into chunks. (Because you’re frying without oil, they’ll burn before they’re cooked through, so finishing in a microwave is ideal. If you don’t have one, just add to the sauce for the final 10-15 mins simmering, but they may break up a bit.)

3. 3

   While roasting the veg, put the garlic in the non-stick frying pan or a large pan with a small glass of water. Simmer until the water is nearly gone, then tip in the cherry and chopped tomatoes, sugar, vinegar and plenty of seasoning. Simmer for 20 mins until thickened and saucy. Taste for seasoning, then turn off and combine with the veg. Cool, divide into 10 portions and freeze.

4. 4

   To serve as Greek veg bake with feta (serves 1, prep 10 mins, cook 15 mins): Stir herbs through 1 serving defrosted ratatouille and tip into a small dish. Sprinkle with breadcrumbs, then add feta with a pinch more herbs. Bake at 200C/180C fan/gas 6 for 15 mins if defrosted, or 25-30 mins from frozen. Toss Baby Gem leaves with spring onion, cucumber and lemon juice. Serve with the bake.

5. 5

   To serve as veggie chilli jackets (serves 1, prep 5 mins, cook about 1hr): Bake potato in the oven. Add a few tbsp water to a pan with cumin seeds and chilli powder. Simmer, and just before the water evaporates, stir in 1 serving of defrosted ratatouille. Heat through, then stir in coriander. Halve the potato, top with veggie chilli and Greek yogurt. Serve with rocket leaves dressed with lemon juice.

6. 6

   To serve as cheesy stuffed peppers (serves 2, prep 15 mins, cook 20 mins): Halve peppers down the stalks and scrape out any seeds. Divide 1 serving of defrosted ratatouille between the pepper halves. Grate over cheddar, then bake for 15-20 mins at 200C/180C fan/gas 6. Serve with broccoli and spinach tossed with balsamic vinegar.