1 - 1 Put the fennel, aubergine, pepper and courgette in a roasting tray.

2 - Add a glug of olive oil, season with salt and pepper and toss around to coat the veggies in the oil.

3 - Roast in the oven for 20 minutes, turning a couple of times until the veg are pretty much cooked through and turning golden.

4 - 2 Meanwhile, heat a paella pan or large frying pan over a low– medium heat and add a glug of olive oil.

5 - Sauté the onion for 8–10 minutes until softened.