Ratatouille Pie

Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.

Peel and grate the garlic (or use a garlic press). Crumble the Greek style salad cheese into small pieces.

Drain and rinse the cannellini beans in a sieve.

Once the aubergine has roasted for 5-6 mins, add the pepper to the tray and cook for the remaining time.

While the veg roasts, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the garlic and cook for 30 secs, then add the veg stock paste, sun-dried tomato paste, chopped tomatoes, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.

Stir to combine, then simmer until thickened, 5-6 mins.

Once the sauce has thickened, stir in the cannellini beans and roasted veg.

Transfer your ratatouille filling to an appropriately sized ovenproof dish. Sprinkle over the Greek style salad cheese.

Cover with the puff pastry, trimming off any excess. Press some of the pastry over the side of the dish if you can, or just sit it on top.

Make a small hole in the middle of the pastry - this allows the steam to escape. TIP: Brush the pastry with a little milk if you have some.

Bake your pie on the top shelf of your oven until golden brown, 15-20 mins.