Ingredients
165g/6oz roasted red peppers from a jar
1 large bunch basil
300g/10½oz goats' cheese, thinly sliced into rounds
200g/7oz roasted marinated aubergine in a jar
250g/9oz cooked risotto rice
1 tbsp pesto
juice of ½ lemon
250g/9oz marinated artichoke hearts from a jar
165g/6oz roasted yellow peppers from a jar

Method
1. Pre-heat the oven to 200C/400F/Gas 6.
2. Lay the roasted red peppers inside a 1kg loaf tin to cover the base.
3. Add a layer of basil leaves to cover the roasted red peppers.
4. Add half the goats' cheese slices to cover as a layer, then follow with a layer of aubergine.
5. Mix the cooked risotto rice with the pesto and the lemon juice, then press into tray to create a layer covering the aubergines.
6. Add a layer of artichokes, followed by a layer of the remaining goats' cheese and another layer of basil leaves.
7. Finish with a layer of roasted yellow peppers and press down well.
8. Place in the preheated oven for 20-25 minutes, until hot through.
9. Remove from the oven, turn out onto a dish and serve.