Step 1

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7Slice the courgette(s) into quarters lengthways, then into chunks (approx. 2-3cm)Quarter the mushroomsChop the aubergine(s) into cubes (approx. 2cm)

Step 2

Place the vegetables on an oven-proof trayCoat well with 2-3 tbsp of olive oil and season to your taste with salt and pepperPut in the oven for 20 min or until soft and lightly brownedMeanwhile, boil a kettle

Step 3

Dissolve 1/2 (stock cube (save the rest for step in 400ml (800ml) of boiled waterAdd the millet and stock to a medium size potBring to a boil with a lid, then reduce to a simmer, and cook for 20 min, or until the water is absorbed and there are holes on the surface

Step 4

Crush the garlic with the side of a knife, peel it and chop finelyPeel the onion(s) and chop coarselyGrate the parmesan (used in step

Step 5

Add 2-4 tbsp of olive oil to a large pan on a medium-high heatOnce the oil is hot, add the onion and cook for 3 min then add the garlic and cook for another 2 minCrumble in the remaining stock cubeAdd the tomatoes, balsamic vinegar, dried oregano and 100ml (150ml) of boiled water then mix well

Step 6

Add the vegetables from the oven to the sauce and bring to a low boilLower the heat and simmer for 3 minMix well, season to your taste with salt and pepper and set aside

Step 7

Add 3/4 of the parmesan into the millet potAdd 15g (30g) of butter and fork through until the butter has melted and the cheese combinedSeason well with salt and pepper, and set asideTip: Add 100ml (200ml) of milk and stir well for extra indulgence

Step 8

Season to your taste with salt and plenty of pepperServe the the ratatouille on a bed of cheesy milletSprinkle over the remaining parmesan, and enjoy!