Summer Bean Ratatouille and Rice

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, trim the courgette and slice into 1cm thick rounds. Trim the stringless beans and slice into 2-3cm thick pieces. Peel and grate the garlic (or use a garlic press). Finely chop the chives (use scissors if easier).

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and stringless beans. Cook until charred, 3-4 mins each side.

Once cooked, season with salt and pepper, then remove from the heat.

Give your frying pan a quick wipe clean.

Heat a drizzle of oil in the (now empty) large frying pan on medium heat. When hot, add the garlic and fry for 30 secs. 

Add the Mediterranean style seasoning, passata, red wine stock paste, water for the sauce and honey (see pantry for both amounts). 

Bring to the boil, then simmer until the sauce has thickened slightly, 4-5 mins. 

Once the aubergine has finished roasting, stir the cooked aubergine, courgette and stringless beans into the tomato sauce. Simmer together for 2-3 mins. 

Stir the butter (see pantry for amount) into the sauce. Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.