Ratatouille is a classic French vegetable stew with courgettes and aubergines. It’s a simple dish that has lasted because it’s easy to make, tasty and cheap. You can chop all the ingredients and cook in a casserole dish or you can put your slicing skills to work and create a beautiful pinwheel of colour.
Feeding our families, especially during the winter, uses a lot of energy so here are some ideas to ease the strain on your kitchen purse.
When your tomatoes all ripen at once you need some easy recipes to make your harvest last so that none of your hard work goes to waste. Here are 5 of my favourite recipes to preserve the tomato harvest.
This Black Rice Power Bowl looks amazing and tastes even better. The peanut sauce ties together the soft avocado, crunchy pumpkin seeds and bright tomatoes and every bite has the earthiness of black rice.
Fig and Tomato Tart is a colourful and tasty dish that bridges summer and autumn ingredients beautifully. It’s delicious hot or cold so save any leftovers in the fridge for a quick lunch.
I make this easy burger sauce for beef, chicken and veggie burgers. It makes any burger pop with flavour.
Admiral’s Pie is cod and prawns topped with crispy scalloped potatoes. An extra thick sauce combines with the frozen fish to make a silky sauce.
Fennel and Fig Pizza is a great alternative to traditional tomato pizzas. This sweet and salty pizza is easy to make and gone in minutes.
Fine Tomato Salsa is amazing with scrambled eggs, tacos and burritos. It’s also a great way to use up a glut of cherry tomatoes.
Butternut Squash Curry is soft, sweet, spicy and creamy. It’s delicious with black rice and sprinkled with toasted pumpkin seeds.