• 4 Medium potatoes (King Edwards or Maris Piper work well)
  • 1 Courgette
  • 1 Onion
  • 1 Clove of garlic
  • 1 Yellow pepper
  • 1 Aubergine
  • 400g Tomatoes (tinned or fresh, chopped)
  • 1tbsp Olive oil (or as needed)
  • 250ml Very low salt vegetable stock
  • 1tsp Dried oregano
  • 1tbsp Mixed herbs


  • STEP 1

    Wash potatoes and smother with olive oil. Place in a baking tray and put in the oven at gas mark 6 for 45 mins-1 hour, or until cooked.

  • STEP 2

    While the potatoes are cooking, chop the rest of the vegetables into bite-size pieces and place with a splash of olive oil, into a saucepan on a low heat.

  • STEP 3

    Stir until vegetables soften, then add chopped tomatoes, stock and herbs.

  • STEP 4

    Stir on a low heat and cover.

  • STEP 5

    When potatoes are ready (they should be crispy on the outside, but check they are cooked through with a fork) remove from oven.

  • STEP 6

    For baby, scoop the soft potato center out of the skin and add a spoonful of ratatouille (for mum, simply spoon the ratatouille onto the jacket potato and enjoy!)