1 tbsp olive oil
1 tbsp garlic infused oil
2 eggplant, cubed
3 red peppers, deseeded and cut into large chunks
3 large zucchini, cut into chunky batons
680g bottle passata
small handful basil leaves, most chopped, a few leaves left whole to serve
For the salmon
200g lactose free cream cheese
1 tbsp chopped chives
40g gluten free breadcrumbs
40g pine nuts, roughly chopped
8 skinless salmon fillets
Heat the oil in a large non-stick wok or pan, add the eggplant and cook for 5 mins, stirring, until starting to soften and brown.
Add the peppers, zucchini, passata and half the chopped basil.
Season, cover and cook for 20 mins, stirring occasionally, until the veg is just tender.
Cool, stir in the remaining basil and spoon into 8 x 250ml shallow ovenproof dishes or foil containers.
For the salmon, beat the lactose free cheese with the chives. Mix the gluten free breadcrumbs and pine nuts on a plate.
Spread the top of the fish fillets with the lactose free cheese mix, then dip in the nutty crumbs to coat the lactose free cheese. Put a fillet on top of each ratatouille-filled dish.
Put the dishes inside freezer bags and seal. Use within 6 weeks. To serve, unwrap the dishes, put on a baking tray in a cold oven, then set to 200C/180C fan/ gas 6.
Bake for 55 mins until bubbling and the fish is cooked. Check after 30 mins – if the gluten free crumbs are getting too brown, cover the fish with foil. Serve scattered with basil,
Recipe adapted from: Good Food