DAILY DINNERS

For the ratatouille

1. Wash the courgettes, the aubergine, the pepper and the tomatoes. Cut them into small cubes and keep separate. Peel and chop the onion.

2. Heat the oil in a frying pan and fry the aubergine and the onion for 5 mins. Add the courgettes and continue cooking for 2 mins, then add the pepper and the tomatoes and continue cooking for another 5 mins. Season and sprinkle over the Provencal herbs. Preheat the oven to 200C (180C Fan)

For the leftover roast pork

1. Slice the cold roast pork thinly and put in a casserole dish. Add some water to the gravy, enough so when poured over the slices, it covers them completely. Put in the oven at 180C for 30 mins. If slices not piping hot, bring to the boil in large frying pan and simmer for 5 minutes to make sure everything is piping hot.

2. Serve with croquettes