Ratatouille
A classic stew of seasonal vegetables cooked in a rich pepper and tomato sauce spiked with sherry vinegar and fresh basil.
Piperade
15g Garlic
90g Red onion
2tsp Smoked paprika
20g Olive oil
400g Peppers (sliced)
400g Tinned tomato
15ml Sherry vinegar
5g Basil (picked)
Start by cooking your sliced red onions in olive oil, after a few minutes add the sliced peppers and cook for another 5 minutes. Add some salt and pepper, paprika and garlic, cook for another 2 minutes.
Add the vinegar and reduce until almost gone, add tinned tomatoes and cook out for around 10 minutes. Remove from the heat and add the picked basil and stir through.
Ratatouille
1 Piperade (from above)
2 Courgettes
1 Aubergine
4 Tomatoes
Picked basil
Olive oil
Salt + Pepper
Grated parmesan (to finish)
Spiral your sliced veg on top of your pan of piperade. Cook in the oven at 200C for 30 minutes with a lid on, remove the lid and bake for another 20/25 minutes until your you have a nice colour on top.
