Ratatouille

• 2 tbsp olive oil
• 1 onion, finely diced
• 1 red (bell) pepper, deseeded and diced

Heat the oil in a large saucepan over a medium heat. Add all the vegetables and the thyme and cook for about 2 minutes.

Add the stock, tomatoes and tomato purée, bring to the boil, then turn the heat down to low and simmer for about 10 minutes. Stir in the pesto and season with a little salt and pepper to taste.

Serve straight away or store in the fridge for up to 3 days and reh