Ratatouille & Pesto Wheat Berries

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

Boil a kettle

Slice the courgette[s] into quarters lengthways and then chop into large bite-size pieces

Trim the green stalks off the aubergine[s] and chop into large, bite-size pieces

Cut the chestnut mushrooms into quarters (or crumble them into rough pieces)

Add the chopped courgette, aubergine and mushrooms to a baking tray (use tin foil to avoid mess!) with a very generous drizzle of olive oil and a pinch of salt and pepper

Put the tray in the oven for 20 min or until the vegetables are golden and tender

Meanwhile, peel and roughly dice the red onion[s]

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

Once hot, add the chopped onion with a pinch of salt and cook for 5-8 min or until beginning to soften and caramelise

Meanwhile, add the wheat berries to a pot with plenty of boiled water and 1/2 [1] vegetable stock cube (you'll use the rest later!)

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

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

Meanwhile, peel and finely chop (or grate) the garlic

Grate the Italian hard cheese finely 

Chop the basil roughly, including the stalks

Once softened, add the chopped garlic to the onion and cook for 1 min

Add the chopped tomatoes, dried oregano, balsamic vinegar, 1 tsp [2 tsp] sugar, the remaining vegetable stock cube and a splash of water and cook for 4-5 min

Once cooked, remove the softened vegetables from the oven, add them to the pan and give everything a good old mix up - this is your ratatouille

Meanwhile, grind the chopped basil and a pinch of salt in a pestle & mortar to form a smooth paste

Add 2-3 tbsp olive oil and most of the grated cheese, then transfer to a larger bowl

Tip: if you don't have a pestle & mortar, chop the basil leaves very finely and mix with olive oil

Add the drained wheat berries and mix to combine - these are your pesto wheat berries