Farmhouse Vegetable Gratin

Peel and finely chop the onion. Peel and grate the garlic (or use a garlic press if you have one). Strip the thyme leaves off their stalks (discarding the stalks). Drain and rinse the mixed beans.

Put a frying pan on high heat and cook your aubergine and courgette in batches for a few minutes until slightly charred, then remove from the pan. Tip:Cook in batches to make sure you get some colour on them rather than stew them.

In your now empty pan, add a splash of oil and turn the heat down to medium. Add your onion, garlic and thyme and cook gently for 5 mins then add the tomato purée and stir well.

Add the chopped tomatoes, provençal herbs, mixed beans and your veggies and give it all a good stir. Let it warm through - this should take about 5 mins on medium heat.

Meanwhile, in a small bowl, mix the panko breadcrumbs and hard Italian cheese with a drizzle of oil and a pinch of salt and black pepper.

Taste your veggie mix for seasoning, add salt and black pepper if necessary and then pour your veggie bean mixture into an ovenproof dish. Tear the mozzarella over the top and sprinkle with your cheesy breadcrumb mixture. Put on the top shelf of your oven for 5-10 mins until crispy and golden on top.