END OF SUMMER BOUNTY

Ilove this time of year, the abundance of summer bounty from the garden yielding many of my favourite vegetables and herbs. This classic French vegetable stew just oozes goodness, packed with flavour and with lashings of extra virgin olive oil. It’s perfect on its own, served with bread (try this garlicky version) to mop up the juices, topped with pan fried fish or alongside a roast chicken with salad. It keeps well in the fridge and is great for brunch with a poached egg on top sprinkled with chopped Italian parsley. I could go on and on but instead I’m off to find another lot of ingredients and make another batch of this stuff. Happy Days.

Ratatouille with garlic baguette

2 red onions

4 cloves of garlic

2 eggplants

3 courgettes

3 red or yellow capsicum

6 ripe tomatoes

½ cup bunch of fresh basil leaves

½ cup olive oil

A few sprigs of fresh thyme

1 x 400g tin of quality Italian tomatoes

1 Tbsp balsamic vinegar

½ a lemon, zested

Peel and cut the onions into wedges, then peel and finely slice the garlic. Trim the egg plants and zucchini, deseed the peppers and chop into 2.5cm chunks. Roughly chop the tomatoes. Pick the basil leaves and set aside, then finely slice the stalks.

Heat 2 tablespoons of oil in a large casserole pan or saucepan over a medium heat, add the chopped eggplant, courgettes and capsicum (you may need to do this in batches) and fry for around 5 minutes, or until golden and softened, but not cooked through. Spoon the cooked vege into a large bowl.

To the pan, add the onion, garlic, basil stalks and thyme leaves with another drizzle of oil, if needed. Fry for 10 to 15 minutes or until softened and golden.

Return the cooked veges to the pan and stir in the fresh and tinned tomatoes, the balsamic and a good pinch of sea salt and black pepper.

Mix well, breaking up the tomatoes with the back of a spoon. Cover the pan and simmer over a low heat for 15-20 minutes, or until reduced, sticky and sweet.

Tear in the basil leaves, finely grate in the lemon zest and adjust the seasoning, if needed. Serve with a hunk of garlic baguette.

Garlic Baguette

I French sourdough baguette

2 cloves of garlic, crushed

4 Tbsp extra virgin olive oil

½ tsp flaky salt

Preheat oven to 180C.

Split the baguette in half lengthways and place on an oven tray.

Mix together the garlic and olive oil then spread on the cut side of the baguette.

Place in the oven and warm through for 10 minutes.