DAILY DINNERS

Heat the oil in a non-stick pan and when hot, add the peppers and onion and cook for about 3 mins.

Add the courgette, tomato and garlic (if using), turn down the heat to low and cook gently for at least 20 mins.

Boil your new potatoes, whole with their skin on for 20 -25 minutes, until cooked through.

As you put your potatoes onto boil, heat your grill and when ready cook your salmon for about 10 minutes (depending on thickness & cut). In the meantime, grill the salmon under a medium heat for 6-7 mins on each side or until cooked through.

Or you can pan-fry the salmon (best with skin on): place grill pan on heat, brush salmon with oil, when pan is hot add salmon and grill on each side.

Finish your ratatouille with a dash of red wine vinegar or red wine, a twist of black pepper, the fresh basil, the olives (if using) and Parmesan.

Simmer for a further 3 mins just until the olives are cooked through and serve along with the salmon and potatoes.

You can make Ratatouille pasta with the leftover ratatouille:

Finely chop one onion and sauté in a tablespoon of olive oil until the edges turn golden. Add some salt and 30 ml of wine (optional) and cook for one min. Add a tin of chopped tomatoes, 80 ml of vegetable stock, a tablespoon of thyme, black pepper and a pinch of sugar. Reduce the heat to medium-low and simmer gently. After 4 or 5 mins, add the leftover ratatouille to the sauce and continue to simmer for 5 mins. While waiting, cook some fresh tagliatelle for 5 mins. Serve with some grated parmesan and some basil leaves.