I know, I know... a truly authentic and traditional ratatouille calls for courgette, and probably some other ingredients I haven't included. But I didn’t have one and I really couldn't be bothered to leave the house so I substituted it with a green pepper - also known as the 'forgotten-one-from-fajita-night'. The beauty of this (loose) ratatouille recipe is that goes with a lot of other things you like to eat: chicken, fish, rice, potatoes in every shape and form. It’s also one of those dishes that seem to taste even better the next day, like the flavours need some time to get to know each other overnight before they can reveal their true selves. So, let the sweet meet the salty! Let the herbs meet the spices! Let the recipe description end because I'm out of things to say!

Heat the oil in a large pan, then add the onion and garlic. Fry until softened, for about 2 minutes, then add the rest of the veg. Cook for about 10 minutes until nicely golden.

Add in the rest of the ingredients and bring to a boil, before allowing to simmer with the lid on for 40-60 minutes, until all the veg is nice and tender. Let it thicken up - the longer you leave it, the better.

Season to taste, then serve up with whatever your fridge has to offer.