Things are starting to crop heavily in the greenhouse and garden at the moment. There are piles of courgettes and cucumbers, pounds of tomatoes, loads of herbs and salads, plus runner beans, peas, mangetout, garlic, onions and more.
I don’t want to waste a morsel so I’ve been picking and cooking and feasting on as much fresh produce as possible.
Sometimes you end up with an interesting array of produce to create a meal but the failsafe recipe that can incorporate most fresh produce is ratatouille.
With tomatoes, courgettes and onions a dash of garlic you don’t need to add anything more than a splash of olive oil to create a rich, healthy dish to eat with practically anything or even on its own.
But if you’ve a handful of beans, or a rich red pepper, or even just an aubergine, these can all be added to the mixture.
Chop it all up roughly and then reduce it down over a slow heat or roast it in the oven until the flavours have concentrated.
Delicious.
