Ratatouille and lamb steaks

Heat 1 tbsp of oil in a large saucepan or casserole dish. Add the garlic and onion, and fry for 30-60secs.

Add the tomatoes, aubergine, courgettes, and peppers. Season generously with salt and pepper, and add the balsamic vinegar and tinned tomatoes. Cook on high for 10mins with a lid on, stirring occasionally. Just before it finishes cooking, add the torn basil.

Heat ½ tbsp oil and 1 tbsp butter in a large, non-stick frying pan, over high heat. Add the lamb neck fillets. Season generously with salt and pepper. Cook for 8-10mins, turning often. Add the mint and basil 1-2mins before the lamb is finished cooking.

Serve the lamb on top of the ratatouille.