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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





Preheat the oven to 220°C/gas mark 7
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
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
Place the roasting tray in the oven. Once the vegetables have started to colour, around 10-15 minutes, add the tomato and basil
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
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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