Transform the traditional ratatouille into a family bake with a layer of cheese sauce and crumbled goats cheese.
It makes a great late summer dish when peppers, aubergines and courgettes are plenty and full of summer flavour.
The sauce is delicious and can be made up to 3 days ahead and its freezer friendly too. The finished dish can be assembled a few hours before cooking and I have even assembled in the morning and cooked in the evening and it still came out perfect.
You can use 2 tins tomatoes if you don’t have a bottle of passata (tomato puree) around. I find having the half bottles (readily available) of passata useful for a quick tomato sauce or a brilliant pizza topping.
Feel free to use a mixture of colourful courgettes.
You can use a good gluten-free all purpose flour instead. You might need to adjust the milk from 400ml to 6ooml as some gluten-free flour blends might need more liquid.