Ratatouille

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Cut the aubergines in half lengthways. Place the them on the board, cut side down, cut the in half lengthways again and then across into 1.5cm chunks.
2. 2Cut off the courgettes ends, then across into 1.5cm slices. Peel the peppers from stalk to bottom. Hold upright, cut around the stalk, then cut into 3 pieces.
3. 3Cut away any membrane, then chop the into bite-size chunks.
4. 4Score a small cross on the base of each tomato, then put them into a heatproof bowl. Pour boiling water over the tomatoes, leave for 20 secs, then remove.
5. 5Add the waterPour the water away, replace the tomatoes and cover with cold water. Leave to cool, then peel the skin away. Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.
6. 6Set a sauté pan over medium heat and when hot, pour in 2 tbsp olive oil. Brown the aubergines for 5 mins on each side until the pieces are soft.
7. 7Set them aside and fry the courgettes in another tbsp oil for 5 mins, until golden on both sides. Repeat with the peppers.
8. 8Don’t overcook the vegetables at this stage, as they have some more cooking left in the next step.
9. 9Tear up the basil leaves and keep to one side. Cook the onion in the pan for 5 mins. Add the garlic and fry for a further min. Fold in the vinegar and sugar, then tip in the tomatoes and half the basil.
10. 10ServeReturn the vegetables to the pan with some salt and pepper and let it cook for 5 mins. Serve with basil.