2 Meals: Goat's Cheese Ratatouille & Roasted Veg Tortiglioni

Meal 1:

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then boil a kettle

Peel and chop your red onion[s] into wedges then deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into large, bite-sized pieces

Top, tail and cut your courgette[s] in half lengthways, then chop into bite-sized pieces and trim the green stalk[s] off your aubergine[s] and discard, then chop into bite-sized pieces

Crush your garlic open by squashing with the side of a knife and remove the skin

Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid with a generous drizzle of olive oil over a medium heat

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Add the chopped pepper, chopped aubergine, chopped courgette and onion wedges to the dish with a generous pinch of salt and pepper and cook for 5-6 min or until beginning to brown

Tip: Cooking for 4 or more? Use 2 dishes!

Once browned, add the crushed garlic to the dish with your chilli flakes (can't handle the heat? Go easy!) and dried oregano and cook for 30 secs

Sprinkle in your vegetable stock mix, then add your chopped tomatoes, Henderson's Relish and 400ml [520ml] [680ml] boiled water and bring to the boil over a high heat

Once boiling, cover with a lid and put the dish in the oven for an initial 20 min or until the the vegetables are soft and the sauce has thickened – this is your ratatouille

Strip the rosemary leaves from their stems and chop them roughly, discard the stems

Chop your potatoes in half

Add the halved potatoes to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil, the chopped rosemary and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 25-30 min or until the potatoes are golden – these are your rosemary roast potatoes

Combine your panko breadcrumbs with a drizzle of olive oil and a pinch of salt and pepper

Once cooked, remove the dish from the oven and set aside half the ratatouille to cool down quickly (within 2 hours max), then refrigerate in a covered container. Enjoy within 24 hours

Crumble your goats' cheese over the ratatouille in the dish and top with your seasoned breadcrumbs, then return the dish to the oven for 4-5 min or until the breadcrumbs are golden – this is your goats' cheese ratatouille gratin

Serve the goats' cheese ratatouille gratin with the rosemary roast potatoes to the side

Dig in!

Meal 2:

Boil a kettle

Add your tortiglioni to a pot of boiled water with a generous pinch of salt and bring to the boil over a high heat

Cook the tortiglioni for 7-9 min or until cooked with a slight bite

Once done, drain the tortiglioni, reserving a cup of the starchy pasta water

Transfer the remaining ratatouille to a pan and cook over a medium-high heat, stirring occasionally, for 4-5 min or until it is piping hot throughout

You can only reheat your food once, then enjoy straight away

Once hot, add the cooked tortiglioni to the pan with the ratatouille and give everything a good mix up – this your roasted vegetable tortiglioni

Tip: Add a splash of starchy pasta water if your sauce is looking a little dry!