It’s been a very unsettled summer here in Wales, this year. Both with lockdown restrictions and then the storms that have been hitting recently. I wanted to cook us something warm, tasty and comforting that wasn’t the normal go-to meals that I seem to cook time and time again. Looking in the fridge I came up with the idea to cook ratatouille.

When shopping I like to look for bargains and if I can get some fruit and veg cheap I will pick it up. Last time I shopped I picked up some courgettes with no idea at the time what I was going to use them in – I knew I could come up with something. So when I come to make this meal, they came in very handy.

Having Robyn has really made me think about what we are putting into our bodies. Not that I’m against a takeaway now and then or oven chips and fish fingers, but I am more conscious of healthy options. I used to eat meat at every meal, but now I find myself exploring new protein options, such as beans and quinoa, foods that I would not have even thought about before.

More and more of my recipes are leaning towards vegetarian and vegan meals. I like to cook in a way that packs in as many vegetables as possible, so this ratatouille recipe seemed perfect.

Robyn really enjoyed exploring the different textures between the Courgette and the tomato. It did get a bit messy, she managed to get the sauce everywhere, but it didn’t stop her enjoying herself and it was nothing that a warm bath couldn’t fix. Letting her explore the food in her own way has encouraged her to be bold when she tries new food. I just have to make sure I have plenty of cleaning supplies ready.

So here is my recipe for ratatouille:

What you need:

• 6 tomatoes
• 1 courgette
• Passata
• 2 onions
• 2 peppers
• 2 tbsp Parsley
• 2 tbsp Basil
• 1 tsp Thyme
• 2 cloves Garlic
• 1 tsp Onion powder
• Worcester sauce
• A little oil

What to do:

1. Preheat oven to 180°c
2. Chop the peppers and onions into chunks
3. Slice tomatoes and courgette into thick slices
4. Fry onions and peppers until soft
5. Add Passata and herbs and stir
6. Allow to simmer for 5 mins
7. Layer tomato and courgette slices on top
8. Cover then place in the oven for 20 mins
9. Serve with your choice of sides

This went down a treat, we even enjoyed seconds the next day.

Have you had a go at this recipe? I would love to hear how you did.