Mackerel, Baked Ratatouille & Wheat Berries

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

Peel and roughly slice the red onions

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thick strips

Trim the green stalks off the aubergine[s] and cut, lengthways into bite-sized pieces

Add the vegetables and dried oregano to a tray with a generous drizzle of olive oil and a pinch of salt and give everything a good mix up

Put the tray in the oven for 25 min or until the vegetables have softened

Meanwhile, boil a kettle

Chop the cherry tomatoes in half

Dissolve the vegetable stock cube[s] and tomato paste in 200ml [400ml] boiled water – this is your tomato stock

Re-boil a kettle

Meanwhile, add the wheat berries to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta)

Cook over a high heat for 12-15 min or until tender with a slight bite

Once cooked, drain, return to the pot and leave to cool 

Once the vegetables have softened, add the chopped cherry tomatoes and tomato stock to the tray and cook for 10-15 min further or until the cherry tomatoes have broken down and the sauce has thickened – this is your baked ratatouille 

Meanwhile, score the mackerel skin and season with a pinch of salt

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once the pan is hot, place the mackerel skin-side down and cook for 4 min, then flip the mackerel and cook for a further 1 min

Tip: hold the fillets down flat with a spatula to crisp up the skin 

Chop the basil leaves finely (discarding the stalks)