Wash the courgette and cut into 16 pieces. Wash the pepper, deseed and cut into 8 pieces.
 
Peel and halve the onions.

Soak 4 long wooden skewers in water for 20 minutes.

Thread a variety of vegetables onto each of the skewers. Brush them with olive oil. Season with salt and pepper and a sprinkling of herbs: basil or oregano, thyme or dill.

Cook on the barbecue or under the grill for about 10 – 15 minutes until tender.

Asparagus with Cream Sauce

1. Preheat the oven to 200C/400F/Gas 6.
2. Heat the oil in a saucepan and sauté the Ratatouille Mix over a medium heat for around 10-12 minutes.
4. Stir in the chopped tomatoes and season the mixture to taste, adding a little sugar to sweeten if necessary.
5. Continue cooking the ratatouille over a medium heat for about 30 minutes so that the tomatoes reduce and you have a lovely thick ragoût.
6. Meanwhile, for the lamb, heat the oil in a non-stick frying pan. Add the rosemary, thyme and garlic, followed by the butter, and cook over a medium heat until the butter is foaming and golden-brown.
7. Cover the lamb bones with foil. Put the racks in the frying pan and sear the meat in the flavoured oil for 1-2 minutes on each side, basting with the juices.
8. If the frying pan is ovenproof, transfer it to the hot oven. Otherwise put the lamb in a roasting tin and roast for approximately 5-6 minutes.
9. Remove the lamb from the oven and allow it to rest for at least 15 minutes, leaving the oven on.
10. Once the meat has rested, reheat it in the oven for 3-4 minutes. Stir the shredded basil into the ratatouille and serve with the lamb.