Ratatouille Vegetable Grill - Serves 4

2 Medium onions
1 Garlic clove
1 Medium red pepper
1 Medium green pepper
1 Medium aubergine
2 Medium courgettes
2 Tins of chopped tomatoes
1 Bouquet garni
2tbsp Tomato puree
900g Potatoes
75g Mature cheddar cheese, grated
2tbsp snipped fresh chives, to garnish
Salt and Pepper

1 - Peel and finely chop the onions and garlic. Rinse, deseed and slice the peppers. Rinse, trim and cut the aubergine into small dice. Rinse, trim and thinly slice the courgettes.

2 - Place the onion, garlic and peppers into a large saucepan. Add the tomatoes and stir in the bouquet garni, tomato puree and salt and pepper to taste. Bring to the boil, cover and simmer for 10 minutes, stirring half way through. Stir in the prepared aubergine and courgettes and cook, uncovered for a further 10 minutes, stirring occasionally.

3 - Meanwhile, peel the potatoes and cut into 2.5cm. Place the potatoes into another saucepan and cover with water. Bring to the boil and cook for 10-12 minutes until tender. Drain and set aside.

4 - Transfer the vegetables to a heatproof gratin dish. Arrange the cooked potato evenly over the vegetables.

5 - Preheat the grill to medium heat, sprinkle grated cheese over the potatoes and place under the grill for 5 minutes until golden. Serve garnished with snipped chives.