Instructions:
- 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, nonstick frying pan, spray with Fry Light and add the garlic, spring onions, red pepper, courgette and aubergine.
- Cook over a high heat for 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 reheated quickly on the day in a frying pan.) - 3. Serve the jacket potatoes, split in halves or quarters, with the ratatouille spooned over them.
Pages: 1 2