Baked rata­touille & goat’s cheese

Miche­lin-starred chef and judge on BBC Two’s The Big Fam­ily Cook­ing Show­down Tommy Banks makes rata­touille into a main course

BBC Good Food - - Inside - pho­to­graph TOBY SCOTT

Baked rata­touille & goat’s cheese Rata­touille is one of my favourite late-sum­mer side dishes, but as it show­cases such a range of veg­eta­bles, I wanted to make it the star of the show, a dish that re­quires only some crusty bread to mop your plate with. So I brought it to­gether into a bake with a layer of cheese sauce, which gives it the flavour of a great veg­etable lasagne with­out the pasta.

SERVES 6 PREP 35 mins plus rest­ing COOK 45 mins EASY V G 4 tbsp olive oil

2 red onions, chopped

2 gar­lic cloves, finely chopped 2 aubergines, diced

2 red pep­pers, seeded and diced 1 tsp smoked pa­prika

2 tbsp bal­samic vine­gar

1 tsp soy sauce

500ml pas­sata

200g young goat’s cheese 4 cour­gettes (a mix­ture of green and yel­low looks nice), thinly sliced For the cheese sauce 400ml milk

50g un­salted but­ter

50g plain flour

80g parme­san or veg­e­tar­ian al­ter­na­tive, finely grated

1 Heat 1 tbsp olive oil in a heavy fry­ing pan and gently cook the red onion and gar­lic for 5 mins un­til just start­ing to brown. Scat­ter over the aubergine and red pep­per and siz­zle for an­other 4 mins, adding more oil if you need to. Sea­son well and stir through the pa­prika, then splash in the vine­gar and soy sauce. Pour over the pas­sata, then sim­mer for 5 mins un­til glossy and thick. Turn off the heat. Can be made up to two days ahead and kept in the fridge.

2 To make the cheese sauce, heat the milk in a heavy saucepan un­til sim­mer­ing. In a sep­a­rate pan, melt the but­ter and add the flour. Stir to make a paste. Slowly whisk in the hot milk and sim­mer gently for 2-3 mins, stir­ring con­tin­u­ally un­til thick­ened slightly. Stir in the parme­san and sea­son.

3 Tip the rata­touille into an oven­proof dish, then com­pletely cover it with the cheese sauce. Crum­ble over the goat’s cheese and ar­range the cour­gette slices on top in con­cen­tric cir­cles, al­ter­nat­ing be­tween green and yel­low if you have them. Can be as­sem­bled sev­eral hours be­fore cook­ing.

4 Heat oven to 220C/200C fan/ gas 7. Brush or driz­zle the re­main­ing oil over the cour­gette slices and sea­son with sea salt. Bake in the oven for 25-30 mins un­til the cour­gettes are cooked through and start­ing to brown. Re­move from the oven and al­low to rest for 20 mins be­fore serv­ing.

GOOD TO KNOW cal­cium • fo­late • fi­bre • vit c •

3 of 5-a-day

PER SERV­ING 472 kcals • fat 31g • sat­u­rates 16g • carbs 25g • su­gars 17g • fi­bre 9g • pro­tein 20g • salt 1g

Tommy Banks is chef-owner at The Black Swan in Old­stead (black­swanold­stead.co.uk) and the newly opened Roots in York (root­sy­ork.co.uk). His book, Roots (£25, Seven Dials), is out now. @tom­my­banks8 Look out for the new se­ries of The Big Fam­ily Cook­ing Show­down, start­ing soon on BBC Two.

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