Oven-Baked Ratatouille Risotto

Pop the aubergine and pepper onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the mixed herbs.

Use your hands to coat the veg in the herbs, 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.

Meanwhile, heat a drizzle of oil in a large ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the onion and fry until soft, 4-5 mins. Stir in the sun-dried tomato paste, lemon & herb seasoning and garlic.

Cook for 1 min, then stir in the risotto rice and cook until the edges of the rice are translucent, 1-2 mins.

Add the boiled water for the risotto (see pantry for amount) and veg stock paste to the pan. 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.

When the risotto is cooked, remove it from the oven and mix in the butter (see pantry for amount) and hard Italian style cheese.

Stir through the roasted aubergine and pepper.

Season to taste with salt and pepper if needed, adding a splash of water if it's a little dry.