Serves: 3-4

Calories: 562

Fat: 40g, saturated: 13,5g

FOR THE RATATOUILLE:

–       1 aubergine, roughly chopped

–       2 red peppers, deseeded and roughly chopped

–       1 leek, sliced

–       2 courgettes, sliced

–       4 tablespoons olive oil

–       395g can cherry tomatoes

–       1 tablespoon freshly chopped basil

–       garlic salt to taste

–       dried parsley, thyme and bay to taste

FOR THE TOPPING:

–       150g self-raising flour

–       90g butter

–       6-8 tablespoons mixed seeds

–       ovenproof dish

1. Set the oven to 200C or Gas Mark 6.

2. Place the vegetables into the ovenproof dish, spoon over the oil, then turn them to coat in the oil. Roast in the oven for about 35-45 minutes, turning occasionally, until they start to soften and brown.

3. To make the crumble topping: Tip flour into a bowl and rub in the butter until they start to bind together. Stir in the seeds and season with salt and pepper, then work the mixture until it starts to clump together.

4. When the vegetables have softened, add the cherry tomatoes, basil, garlic salt and dried herbs and 4 tablespoons water and stir gently. Scatter over the crumble topping. Bake in the oven for 30-40 minutes, or until the topping is a light golden colour and the filling is bubbling hot. Serve immediately.