1. Pre heat the oven to 180 degrees. In a large baking dish toss in the courgette, peppers, onions, tomatoes, 1 tbsp oil, mixed herbs and 2 garlic cloves and season with salt & pepper. Bake for 15 mins then stir in the tinned tomatoes and bake for a further 12 mins.

2. For the last 10 mins, in a saucepan add 2 sliced garlic cloves, 50ml of boiling water, 1 tbsp of oil and the butter beans and cook on a low heat for 10 mins. Mash or blend using a food blender until creamy and thick (adding a little more water if needed).

3. Divide the mash between 4 plates followed by the Ratatouille on the side.