Preheat the oven to 200°C/gas mark 6 and bake 2 large potatoes for around 1 hour until the insides are soft. While the potatoes are cooking, crush 1 garlic clove and peel and chop 1 onion, 1 red and green pepper, 1 small aubergine and 1 courgette. Heat 1 tbsp of sunflower oil in a non-stick frying pan and add the onion and garlic. Fry for 3–4 minutes, then add the remaining veg and fry for another 5 minutes. Add 1 large can of tomatoes, 2 tbsp of tomato puree, mixed herbs and black pepper, and simmer for around 20–30 minutes until the veg are cooked through and the sauce thickened. Grate 100g of reduced–fat cheese. Place the potatoes onto 4 plates. Cut open and top with the ratatouille and grated cheese.

Follow with a 125g pot of Activia Fat–Free Peach Yogurt per person.