Creamy salmon with chunky ratatouille

SERVES 8 PREP 25 mins COOK 40 mins (1 hr 20 mins from frozen) EASY

1 tbsp olive oil

2 aubergines, cubed

6 garlic cloves, sliced

5 mixed peppers, deseeded and cut into large chunks 3 large courgettes, cut into chunky batons 680g passata

300ml vegetable stock small pack basil, chopped, a few leaves reserved to serve for the salmon

125g tub garlic cream cheese (we used Boursin Light) 100g low-fat cream cheese 40g fresh breadcrumbs 40g pine nuts, roughly chopped 8 skinless salmon fillets crusty bread, to serve (optional) 1 Heat the oil in a non-stick wok or pan, add the aubergine and cook for 5 mins, stirring, until softening and browning. Add the garlic and stir for a few secs, then tip in the peppers, courgette, passata, stock and half the basil. Season and cover. Cook for 20 mins, stirring occasionally, until the veg are just tender. Cool, stir in the rest of the basil and spoon into eight 250ml ovenproof dishes or foil containers. 2 For the salmon, beat together the cheeses. Mix the breadcrumbs and nuts on a plate. Spread the cheese on the top of each salmon fillet, then dip in the nutty crumbs. Put a fillet on top of each ratatouille-filled dish. 3 Can be frozen in sealed freezer bags for up to six weeks. Bake for 15 mins, or, to cook from frozen, unwrap the dishes and put on a baking tray in a cold oven. Bake for 55 mins at 200C/180C fan/gas 6 until the fish is cooked. Check after 30 mins – if the crumbs are browning too much, cover with foil. Scatter with basil leaves and eat with crusty bread.

GOOD TO KNOW omega 3 • fibre • vit c • 3 of 5-a-day PER SERVING 449 kcals • fat 25g • saturates 5g • carbs 17g • sugars 13g • fibre 6g • protein 38g • salt 0.8g