Oven-Baked Ratatouille Risotto

Pop the aubergine and pepper onto a baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over half the Italian style herbs. Use your hands to rub the flavours all over the veg, then spread out in a single layer. When the oven is hot, roast on the top shelf until soft and golden, 20-25 mins. Turn halfway through.

Heat a drizzle of oil in a large ovenproof pan on medium heat (if you don't have one, use a normal saucepan and transfer to an ovenproof dish later). Add the onion and fry until soft, 4-5 mins. Add the tomato puree, garlic and remaining Italian style herbs and cook for 1 min, then stir in the risotto rice. Cook until the edges of the rice are translucent, 1-2 mins.

Add the boiled water for the risotto (see ingredients for amount) and veg stock paste. Stir to combine. Bring back up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

While the risotto bakes, heat a large frying pan on high heat (no oil). When hot, add the courgette slices and cook until charred, 3-4 mins on each side. Turn only every couple of mins - this will result in the courgette picking up some nice colour. Once cooked, season with salt and pepper, then remove from the heat.