Nicola Galloway from Homegrown Kitchen shares a great recipe to deal with the abundance of tomatoes and zucchini at this time of the year.
She talks to Jesse about her recipe for oven roasted ratatouille which can be made now and frozen to be used for meals later in the year. You can find the recipe here.
Oven roasted ratatouille with basil oil Photo: Nicola Galloway
