Mediterranean Vegetable Gratin with Mediterranean Vegetables

Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.

Preheat the oven to 180C. Bring another saucepan of salted water to the boil.

Thinly slice the brown onion, new potato, zucchini, aubergine and fenel bulbs.

Add the sliced new potato to the boiling salted water.

Finely chop the garlic and roughly chop the parsley and red capsicum.

Lightly crush the coriander seeds with the back of a knife.

Halve and juice the lemon, reserving the correct amount of juice.

Finely grate the parmesan.

In a bowl, mix together the breadcrumbs, parmesan and half of the parsley.

Heat the olive oil in a saucepan.

Add the onion, fennel, garlic and coriander seeds.

Drain the potato.

Add the red capsicum, zucchini and aubergine and new potato. Cook until the vegetables are softened.

Pour in the correct amount of vegetable stock.

Add the chopped tomatoes, tomato paste and bay leaf.

Season with salt and pepper and bring to a gentle simmer.

Cook for about 5-6 minutes or until thickened.

Stir in the lemon juice and the remaining parsley.

Ladle the mixture into an appropriately sized baking dish.

Top with the breadcrumb mixture and drizzle the top with olive oil.

Put in the oven to bake until the top has browned.

Remove from the oven and serve.