Justin Woods, head chef at The Castle Green Hotel, Kendal, and Greenhouse restaurant.

Ratatouille is a famous Provencal vegetable stew – best made in autumn when the vegetables needed are at their best. The biggest secret to not having your ratatouille turn to mush is to not cut your vegetable too small. If they are very small they tend to break down very easily. It is also worth salting the aubergine and the courgettes for about an hour before you cook them to draw out any excess moisture. When you come to cook your vegetables, start with some diced onions and garlic, gently fried in some olive oil for about 10 minutes. Add your diced peppers, then the courgettes and aubergines. Add some fresh basil, season with salt and pepper, cover and simmer very gently for about 30 minutes. Add some chopped fresh tomato flesh or some tinned tomatoes and cook with the lid off for a further 15 minutes.