This bowl is full of soul and comes together in a snap. Slow-cook portobello mushrooms, squash and aubergine in a tangy tomato sauce till it melts apart. Serve with saffron rice and fresh basil.

Ingredients for 2 People [Double for 4 people]

• 1 Red Onion
• 1 Aubergine
• 0.1g Saffron
• 1 tsp Dried Oregano
• 1 tsp Dried Basil
• 5g Basil
• 15 ml Balsamic Vinegar
• 150g Portobello Mushrooms
• 32g Tomato Paste
• 210g Can of Finely Chopped Tomatoes
• 100g Basmati Rice
• 160g Butternut Squash Cubes
• 11g Vegetable Stock Mix
• Customer Added Ingredients: olive oil, sugar, salt & pepper

Instructions for 2 [for 4]

Step 1:

Before you begin…

This recipe takes around 5 min [10 min] to prep, so get your slow cooker and all your ingredients ready, then wash your fruit and veg

Step 2:

Boil a kettle

Heat a large, wide-based pan with a drizzle of olive oil over high heat

Trim the green stalks off the aubergine[s] and discard the stalks, then chop the trimmed aubergine[s] into bite-sized pieces

Peel and chop the red onion[s] into wedges

Add the chopped aubergine and onion wedges to the pan

Step 3:

Chop the portobello mushrooms into bite-sized chunks

Add the mushroom chunks and butternut squash cubes to the pan and season generously with salt and pepper

Cook for 2-3 min or until very lightly browned

Step 4:

Add the contents of your pan to the slow cooker 

Add 150ml [250ml] boiled water, the vegetable stock mix, tomato paste, balsamic vinegar, chopped tomatoes, dried oregano, dried basil and 1 tsp [2 tsp] sugar 

Cover and cook on high for 4 hours

Step 5:

After 3.5 hours, preheat the oven to 220°C/ 200°C (fan) / gas 7

Reboil half a kettle

Step 6:

Add the basmati rice to an oven-proof dish with the saffron, a generous pinch of salt and 250ml [500ml] boiled water and give everything a good mix up

Cover tightly with tin foil and put the dish in the oven for 25-30 min or until all the water is absorbed and the rice is cooked

Step 7:

Use this time to clear up, set the table, have a cup of tea or simply chill!

Step 8:

To serve, taste the autumn ratatouille for seasoning, adding more salt and pepper if needed

Set the autumn ratatouille in the centre of the table, ready to share

Tear the basil leaves all over the top and serve the saffron rice to the side

Let everyone dig in!