RECIPE | RATATOUILLE

A quick and speedy version of the classic French dish.

It's a vegetable stew with tinned tomatoes, c'mon!

RATATOUILLE

Ingredients:

1 can of Tinned Tomatoes

1tbsp Tomato Puree

1tsp Mixed Herbs

1/2 tsp Sugar

1 large Onion

2 cloves of Garlic

1 Courgette

1 Pepper

1 Aubergine (I substituted the aubergine for mushrooms as I am not a massive aubergine fan).

Fresh herbs and Seasoning to taste.

Instructions:

1.  Mince the cloves of garlic and dice the onions and place in a pan with a little bit of oil. Add the mixed herbs (and I also added smoked paprika) and cook on a low heat and cover.

2.  Start chopping the rest of the vegetables nice and chunky. Add them to the pan with the garlic and onions and leave them to sweat for 5 minutes

3. Open up your tin of tomatoes and add them to the pan, along with the tomato puree and the sugar. Season to taste. Cover the pan and continue to cook on a low heat for 15 minutes.

4. By this point a nice thick stew will have formed, if you want to make it even thicker then you can add some cornflour or my preferred sneaky option of gravy granules!
Stir in some fresh herbs (basil is lovely) and take the pan off the heat.

And there you have it - a wonderful and quick bowl of nutritious goodness.

You can eat it on its own, with rice/quinoa/couscous/pasta, on top of a jacket potato, in a pitta...etc.

I served mine with some fresh basil and some of my home made courgette crisps crushed on top.
It was simply DELISH.

RECIPE | COURGETTE CRISPS

Okay, I still havn't perfected this recipe but they still have an amazing taste every time (even if they are slightly charred!).

The moreish/guiltless munching material!

COURGETTE CRISPS

Ingredients:

1-2 Courgettes (depending on how big a volume you want to make)

Spray Oil

Seasoning (You can get creative here!)

Instructions:

1.  Preheat your oven to 180°C and line a baking tray with baking paper and use a few sprays of oil to cover it.

2.  The courgette slices need to be around 2-3mm thick. If you are confident doing this with a knife then go for it! If not, I find a cheese peeler is a good cheat option.

3.  Place the courgette slices onto the baking paper and make sure they are not touching or overlapping each other. Use a few sprays of oil to cover the courgettes and then season if you wish.

*I like the combination of cracked black pepper and herb salt.

4.  Place the tray on the middle shelf of your oven. Leave for 10 minutes and then check the courgettes, some of them will be turning brown at this point so turn them over and place back in the oven.

5.  Some slices will be browned (charred!) before others so it's best to stay with them and just keep checking. Remove them as they are ready in little batches (when they get crispy) and leave to cool for 5 minutes before eating.