This is one of our go-to dishes. It’s simple to make, and can be easily doubled/tripled to store away in the freezer. I have used red pepper and courgette in the recipe below, but it goes well with any vegetables that you have to hand such as aubergines, yellow peppers or leeks. Sometimes I stir through a bag of baby spinach and a tin of red kidney beans at the end, especially if I’m not serving with rice. This is delicious with brown rice, cauliflower rice, mashed potato or mashed sweet potato.