Deconstructed ratatoui bake, with roast anya potatoes and salad

I don't like aubergines.  I try to like them, but really I don't.  I can manage them if they are grilled first, and then incorporated into something - so, aubergine, courgette, onion and tomato - that sounds like ratatoui - but to make it more interesting I did it in layers in the oven, with loads of cheese on top (I'm not supposed to, but frankly ... sod it - I do like cheese).  Also, found some anya potatoes - and quite big ones so roasted them in thick slices - they're good, they are both crisp and chewy, yum.  Topped off with some mixed salad leaves.

Aubergine
Olive oil
Courgettes
Crushed garlic
Italian seasoning
Finely sliced onion
Cherry tomatoes
Cheese (chedder, gouda, gorgonzola, parmesan - but whatever is handy)
Anya potatoes
Salad leaves

1.  Thickly slice anya potatoes, toss in olive oil and roast for about 40 minutes.
2.  Thickly slice aubergine and courgettes.  Griddle on both sides in olive oil.
3.  Place in layers in an oven dish and top with crushed garlic and italian herbs, salt and pepper.
4.  Layer halved cherry tomatoes on top, and bung in the oven for about 30 minutes.
5.  Grate/cut into slices cheese, and spread over the top of the bake - back in the oven for 10 minutes.
6.  Toss together simple salad.
7.  Serve, scoff .... delicious

Autumnal lentil and bean casserole with haloumi

chopped onion
garlic
olive oil
bay leaf
rosemary
carrots
green beans
white wine
tin of green lentils
grainy mustard
tomatoes

anya potatoes

Halloumi

Felt like something quite autumnal, and this really fit the bill.  It was delicious.

As to recipe - usual stuff, soften oniond in olive oil,  Add garlic, a bayleaf and a teaspoon of dried rosemary,  Add chopped veg and white wine, simmer until a bit cooked.  Tip in tin of green lentils and stir in a big spoonful of grainy mustard and some chopped fresh tomatoes.  Simmer again, seasoning as you go and adding water if it gets a bit dry.  It's ready when the veg is soft but lentils still hold their shape.

Boil/steam potatoes.

Fry haloumi in hot dry pan until coloured on both sides.

Scoff.  This was really, really delicious.