Caponata

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a full kettle (used in step 4)

Grate the cheese

Cut the aubergine(s) into large cubes, discarding the stalk(s)

Peel and cut the red onion(s) into quarters, discarding the skin(s)

Cut the yellow pepper(s) into 3cm strips, discarding the pith and seeds

Chop the tomato(es) into small pieces

Place the aubergine, red onion and pepper on 1 (2) baking tray(s)

Tip: Line the tray(s) with tin foil to avoid mess

Drizzle with olive oil and season with salt and pepper

Put the tray in the oven for 15-20 min, or until the veg is starting to brown

Meanwhile, dissolve 1/2 (1) stock cube (save the rest for step 5) in 400ml (800ml) boiled water

Add the millet and stock to a pot and bring to a boil on a high heat 

Cover with a lid, reduce the heat to low and cook for 20 min or until the water is absorbed (holes may appear on the surface)

Peel and grate (or finely chop) the garlic

Heat a wide-based pan with 1 tbsp (2 tbsp) olive oil and add the garlic and tomato, cooking for 2 min on a medium heat 

Add the tomato paste & stir vigorously for 30 sec, then add the remaining stock cube, 300ml (600ml) boiled water, the red wine vinegar, capers, sultanas and 1 tsp (2 tsp) sugar

Stir the mixture until it comes together as a thin tomato sauce

Once the vegetables are half cooked, remove them from the tray and add them to the pan (including any juices), covering with a lid

Cook for 5-10 min until the vegetables are tender

Season generously with salt and pepper 

Add the grated cheddar into the millet pot

Add 1 tbsp (2 tbsp) of butter and a large splash of milk (optional), and mash through until the butter and cheese have melted

Season generously with salt and pepper