You can’t have too many ideas for courgettes, tomatoes and aubergines at this time of year. This classic French dish is a more aesthetically pleasing version of a ratatouille – the ‘tian’ refers to the round ceramic oven dish traditionally used in Provence. There are plenty of recipe versions online but we’ve gone for one by Rachel Khoo from her book My Little French Kitchen. Can be eaten hot or cold – as a side-dish or as the centrepiece with some good bread and salad and maybe some cheese.