Decided that this evening’s meal has to come from what is in the fridge. Coronavirus nerves have kicked in and, even though, here in Bath, everyone does seem to be keeping the correct distance, I try to shop only once a week.

A bit like Masterchef’s ‘invention test’, I realised that I could make a meal from what was to hand. I could think up a meal but had no inspiration for its name!

1x 320g roll all butter puff pastry sheet
Olive oil
½ – 1 aubergine
1 courgette
1-2 onions, red,white or shallots
1 leek
2 tomatoes, skinned
1-2 peppers red, green or yellow
Grated Parmesan cheese or crumbled feta
Oregano or thyme, dried or fresh
Salt and freshly ground black pepper

Many vegetables could be used for this dish as long as their cooking time is much the same.

Clean and prepare all the vegetables. Cut into bit size chunks or strips. If the aubergine is not very fresh, it would be wise to salt the prepared pieces for an hour or so to release the bitter juices.

Place the puff pastry onto a baking tray lined with baking parchment or non stick liner. Score it one centimeter in on each side. Cut off a triangle in each corner and turn up the sides to form a lip. Spread the prepared vegetables onto the pastry base, Chop the tomatoes and scatter these on top. Drizzle over a tablespoon or two of olive oil and add the herbs.

Bake in a hot oven (c.190°C) for about 20 minutes or until the vegetables have colour and are soft but still retain some bite.

Serve warm with grated Parmesan or crumbled feta on top.