Instructions: Mix the ratatouille with curry paste to taste, and chop in any leftover vegetables you may have in the refrigerator. Spoon into a 23cm flan tin.

Roll out the pastry to a circle just a little larger - by about 2.5cm - then the circumference of the flan tin. Gently lay it over the ratatouille, tucking in the edges lightly. Brush with beaten egg yolk.

Bake at 220C/425F/gas 7 for 20-30 minutes, or until well-risen and crisp golden brown. Remove from the oven, run a knife around the edges and invert on to a serving plate. Serve immediately, cut into wedges.

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