Ratatouille SERVES 4 This provençale vegetable dish is good with soufflé, fish or veal, and can also be used as a pasta sauce, or with baked potatoes.

In a heavy-based pot heat 4 TBS butter and 2 TBS olive oil.  Fry the following:
1 large onion, thinly sliced and 1 tsp crushed garlic

• Add 2 diced brinjals (skin included)
• 1 pkt baby marrows, sliced
• 1 green pepper, seeds removed and chopped  
• 1 tin tomatoes
• 2 TBS fresh parsley/oregano/basil
• 1 tsp salt
• Freshly ground black pepper

Cover and simmer for 10 minutes before placing in HotBag. Ready to eat after 30 minutes, but goes on improving.