Enliven a jacket spud with a generous topping of tasty home-made ratatouille and enjoy it either as a snack or a light lunch served with a salad.

Serves: 4

Everything in bold is a Free Food - so enjoy as much as you like!

Preparation time: 10 minutes
Cooking time: about 10 minutes

you will need...

4 large baking potatoes
Fry Light
Sea salt

For the ratatouille
1 garlic clove, peeled and chopped
4 spring onions, trimmed and chopped
1 red pepper, deseeded and diced
½ courgette, diced
¼ aubergine diced
4 tbsp canned, chopped tomatoes
A large handful of flat-leaf parsley, roughly chopped
Salt and freshly ground black pepper

1. Prick the baking potatoes all over with a skewer, spray with Fry Light and sprinkle with sea salt. Place in a microwave at the highest power and cook for 10-12 minutes or until tender.
2. Meanwhile, make the pan-fried ratatouille. Heat a large, non-stick frying pan, spray with Fry Light and add the garlic, spring onions, courgette, red pepper and aubergine. Cook over a high heat for about 4-5 minutes, stirring often, until the vegetables start to brown at the edges. Stir in the tomatoes and continue to cook for 2-3 minutes. Stir in the flat-leaf parsley, remove from the heat and season well. (This can be made the night before and re-heated quickly on the day in a frying pan).
3. Serve the jacket potatoes, split in halves or quarters, with the ratatouille spooned over them.