Marinate a couple of lamb steaks with a few sprigs of fresh thyme, a crushed clove of garlic, 2 Tbs olive oil and some seasoning, for about an hour.
For the ratatouille, fry a cubed aubergine until starting to soften and brown at the edges, then add a chopped onion and continue frying until these
are softened. Throw in a chopped clove of garlic, a pinch of chilli flakes and some halved cherry tomatoes, together with a splash or two of dry vermouth.
Cook together for a few minutes, until the tomatoes start to soften, then stir in torn basil leaves and season with a little sea salt and freshly ground
black pepper. Meanwhile, cook the lamb streaks on a griddle pan for 3 – 4 minutes each side, then let rest for a few minutes before serving with
the ratatouille and crushed new potatoes dressed with butter and chives.