The English Pear: Ratatouille with lemony salmon, new potatoes and broccoli

“One cannot think well, love well, sleep well, if one has not dined well.” -Virginia Woolf, A Room of One’s Own

This ratatouille recipe is super easy and really versatile. We have chosen to serve it with lemony salmon and green veggies, but it works just as well with grilled chicken or sausages, or even on its own with rice or a jacket potato if you want a vegan/vegetarian option. Plus, it’s a great dish to have in the fridge or freezer so you can have it to hand on a busy weekday night. Packed with flavour and nutrition this is guaranteed not to disappoint!

 What you need:
For the ratatouille:
(Makes 6 portions)
1 x 400g tinned chopped tomatoes
1 courgette
1 aubergine
1 red bell pepper
1 red onion
Olives (optional)
Tabasco sauce (optional)
2 tsp dried mixed herbs
Olive oil
Vegetable stock cube

For the salmon, new potatoes, and veggies:
(Makes 2 portions)
2 good quality wild salmon fillets
2 slices of lemon
Olive oil
Capers (optional)
Salt and pepper
Good portion of new potatoes
Handful of tenderstem broccoli

Tip: we find it easiest to measure out and prepare the ingredients before we start cooking when making a dish with multiple elements like this

How to Make:
1. Start by preparing all the ingredients: slice the pepper into good sized chunks and the courgette and aubergine into half-moon shapes. Roughly dice the red onion and half the olives if using them.  Drizzle a small amount of olive oil on the bottom of an ovenproof dish and lay the salmon fillets in it. Place a slice of lemon, a sprinkling of dill and seasoning on top. (Option: sprinkle on some capers for extra flavour). Halve the new potatoes and prepare the broccoli.

2. Heat a generous drizzle of olive oil in a large frying pan on a medium-high heat. Sauté the onions, peppers, courgette, aubergine and olives for about 10 minutes until they start to soften. Pour in the chopped tomatoes, a crumbled vegetable stock cube (make sure to stir this until dissolved), a dash of Tabasco, some mixed herbs and season well (a dash of red wine is a really nice addition but not essential). Bring to the boil, cover and simmer for 30 minutes.

3. Preheat the oven to 200°C/180°F/gas mark 6.

4. Wait 10 minutes then place the already prepared salmon into the oven for 20 minutes.

5. Bring a pan of water to the boil then add the halved new potatoes. Bring back to boil, cover and simmer for 15 -20 minutes.

6. In the last 3 minutes, add the broccoli to the pan of potatoes.

7. Plate up and enjoy!

-Caitlin Britt & Naomi Osborne

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