Ratatouille

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Galton Blackiston serves up a delicious, rustic ratatouille recipe, which makes a perfect side to meat or as a vegetarian main if boosted with some crumbly feta and crusty bread. Fennel is an interesting addition to this ratatouille, giving the dish a hint of aniseed, alongside the more traditional aubergines, peppers and courgettes.

First published in 2015

Ingredients

Metric

Imperial

Method

1
Preheat the oven to 220°C/gas mark 7
2
Peel the onion, cut into quarters and then cut each quarter lengthways again. Roughly chop the remaining vegetables to a similar size and place into a large bowl with the onion
3
Pour over the olive oil, add the garlic and use your hands to mix thoroughly. Spread out the vegetables in a roasting tray and season with salt and pepper
4
Place the roasting tray in the oven. Once the vegetables have started to colour, around 10-15 minutes, add the tomato and basil
5
Mix well and return to the oven for a further 20 minutes, or until the vegetables are well coloured but remain reasonably crunchy in texture
6
Remove from the oven, season to taste and serve
First published in 2015

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.

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