Herbed Pork

Pop the aubergine onto a baking tray. Drizzle on a glug of oil, season with salt and pepper and sprinkle on one-third of the rosemary. Use your hands to coat the aubergine in the oil and seasoning then spread out in one layer. Pop under the grill and cook until soft and slightly charred, 10-12 mins. Turn halfway through cooking.

Heat a splash of oil in a large saucepan over medium-high heat. When the oil is hot, add the courgette and cook, stirring frequently, until browned, 4-5 mins. Add the remaining rosemary as the courgette cooks and season with salt and pepper. Once browned, stir in the butter beans and chopped tomatoes. Lower the heat to medium and simmer until the courgette is soft, stirring frequently, 10-12 mins.

While the ratatouille is simmering, heat a splash of oil in a frying pan over medium-high heat. Lay in the pork steaks and brown each side for 2 mins, then lower the heat to medium. Cook for a further 3-4 mins each side. IMPORTANT: The pork is cooked when no longer pink in the middle. When cooked take the pan off the heat. Leave the pork to rest in the pan covered with foil.

Meanwhile, roughly chop the flat leaf parsley (stalks and all). Peel and grate the garlic (or use a garlic press). Pop into a small bowl and add the butter. Mash together well. Season with salt and pepper and keep to one side. When the aubergine is cooked stir it into the ratatouille.