Nadia Sawalha served up a tasty ratatouille crumble with basil on John and Lisa’s Weekend Kitchen.

The ingredients are: 2 aubergines, thickly sliced, 2 courgettes, thickly sliced, 4 tbsp olive oil, Sea salt and pepper, 2 onions, chopped, 6 cloves garlic, crushed, 1 red pepper, deseeded and sliced, 1 green pepper, deseeded and sliced and 4-6 plum tomatoes, sliced.

For the crumble topping: 150g plain flour, 100g cold butter, cubed, 80g grated Parmesan cheese (choose veggie option if preferred) and Handful flat leaf parsley, finely chopped.