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  • 4 Medium potatoes
    (King Edwards or Maris Piper work well)
  • 1 Courgette
  • 1 Onion
  • 1 Clove of garlic
  • 1 Yellow pepper
  • 1 Aubergine
  • 400g Tomatoes
    (tinned or fresh, chopped)
  • 1tbsp Olive oil
    (or as needed)
  • 250ml Very low salt vegetable stock
  • 1tsp Dried oregano
  • 1tbsp Mixed herbs

    Method

    • step 1

      Wash potatoes and smother with olive oil. Place in a baking tray and put in the oven at gas mark 6 for 45 mins-1 hour, or until cooked.

    • step 2

      While the potatoes are cooking, chop the rest of the vegetables into bite-size pieces and place with a splash of olive oil, into a saucepan on a low heat.

    • step 3

      Stir until vegetables soften, then add chopped tomatoes, stock and herbs.

    • step 4

      Stir on a low heat and cover.

    • step 5

      When potatoes are ready (they should be crispy on the outside, but check they are cooked through with a fork) remove from oven.

    • step 6

      For baby, scoop the soft potato center out of the skin and add a spoonful of ratatouille (for mum, simply spoon the ratatouille onto the jacket potato and enjoy!)

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