MasterChef - MasterChef Amazing Mains

Preheat the oven to 180C (350F/Gas 4). Make the pepper bakes. Saut the peppers and shallot in the olive oil for around 30 minutes until soft, occasionally adding a splash of water if the mixture becomes too dry. Season to taste and add the thyme leaves, then leave to cool. Once the mixture has cooled, blitz until smooth in a food processor and pass through a fine sieve.

Whisk together the eggs, Parmesan cheese, and cream, then add the pepper pure and mix well.

Blanch the cabbage leaves for 2 minutes in boiling water, then refresh in iced water. Pat dry on a clean tea towel.

Lightly butter 6 dariole moulds and line with the cabbage leaves so they hang over the edges. Fill each lined mould with the pepper mixture until two-thirds full, then wrap the overhanging cabbage leaves over the top to make loose parcels. Loosely cover the top of each parcel with foil, then place in a roasting tin. Add hot water to the tin so that it comes halfway up the sides of the dariole moulds. Bake in the oven for 2530 minutes until the parcels are firm and bouncy to the touch. Rest in a warm place until serving. Leave the oven on.

For the ratatouille, saut the aubergines in a pan with the garlic in a little olive oil until golden. Add the olives and basil and season to taste. Set aside until serving.

For the aubergines la Parmigiana, cut the aubergines into 5mm (in) thick slices, then sprinkle with salt and leave to rest for 10 minutes. Pat dry and deep fry in vegetable oil in batches at 180C (350F) until golden, then drain on kitchen paper and set aside. In another pan, prepare a tomato sauce. Gently fry the onion in a little olive oil until soft, then add the tomatoes. Cook for 2025 minutes until reduced and thickened, then stir in the basil.

Place six 6cm (2in) diameter, deep cooking rings onto a non-stick baking tray. Layer the fried aubergine slices, mozzarella cheese slices, tomato sauce, and Parmesan cheese inside the rings until full, seasoning to taste as you go. Bake for 30 minutes in the hot oven, until the cheese is bubbling and golden. Leave to rest for a few minutes before serving.

Meanwhile, place all the pesto ingredients into a food processor and blitz until smooth.

To serve, skewer the tomberries on 6 small skewers. Turn out the warm pepper bakes onto 6 warm serving plates. Put an aubergines la Parmigiana stack alongside each. Add a spoonful of ratatouille and top with a tomberry skewer. Garnish the plates with a little micro cress and pea shoots, and serve immediately.

Savoy-wrapped pepper bake with aubergines la Parmigiana and ratatouille