Mr Barnes of Barnes introduced me to this marvellous ratatouille recipe via his blog Barnes Cubed. It is originally from the recipe book of utterly lovely TV Chef Hugh Fearnley Whittingstall. Or as Mr B likes to call him, Saint Hugh. The recipe calls for you to cook all your vegetables in separate pans, which initially sounds like utter madness, think of all the washing up? It does mean however, that you have a bit more control as you can turn off the pans individually once each vegetable are cooked. Which to a novice like me is most useful. Prevents burnt onions, which seems to be the main flavour in most of my soups. Plus you need to put a garlic clove and herbs in with each pan, so the lovely garlic-herb flavourings still run through the whole dish. (I nearly used the word infused then, but stopped myself just in time.)
Another good thing about using so many pans is you can make absolutely loads of it and have it on the side of with all manner of dishes. And it's got loads of veg in, your five a day on a plate, surely?
So over the last week I have eaten Saint Hugh's ratatouille in the following ways...
Ratatouille with roast leg of duck and streamed broccoli (see above, terrible photo, I will never be a food stylist, that broccoli looks like the Loch Ness Monster on the plate). Ratatouille with salmon and sweet potato fish cakes and steamed broccoli
and finally
Ratatouille on granary toast with lemon infused (infused? DAMMIT) grilled halloumi
and there's still a load in the freezer. Massive win. Thanks RGB.
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