Baked Ratatouille Rice

Peel, halve and slice the onion (1 red). Halve the cherry tomatoes (650 g). Peel and slice the cloves (12 garlic). Pick the parsley leaves from a parsley (1 bunch) and set aside. Add the onion (1 red), cherry tomatoes (650 g), cloves (12 garlic), parsley stems, cinnamon (0.5 tsp), ground fennel (0.5 tsp), italian herbs (0.5 tsp), [salt pepper] and olive oil (100 ml) to a roasting dish and stir. Roast for 50 minutes. Start 50m timer

Trim the aubergine (1) and courgette (1 large) and cut into 3-4mm rounds. Slice the tomatoes (5 medium) into 5mm thick slices.

Remove dish from oven and increase temperature to 220°C. Dissolve cube (1 stock) into water (600 ml) with tomato puree (2 tbsp). Sprinkle the basmati rice (300 g) evenly over the roasting dish. Gently pour in the stock mixture. Arrange the aubergine (1), courgette (1 large) and tomatoes (5 medium) slices over the rice in a spiral, completely covering the rice. Season with [salt pepper]. Seal tightly with tin foil and roast for 15 minutes. Start 15m timer

Take the dish out of the oven and carefully remove the foil (watch out for steam). Turn the grill to max and grill for 10-15 minutes, until the top has turned golden and lightly crispy. Start 15m timer

Garnish with reserved parsley leaves. Spoon into serving dishes and serve immediately with a [green salad].