Saffron spiked ratatouille

Mmmm… Another from the lovely Modern Way to Eat by Anna Jones. A bit lengthy on the preparation but very tasty if you have time. Little L gave ita lukewarm reception, although that was better than her father who wouldn’t even try it (“it looks auberginey”).

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All the more for me, then…

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Halloumi and ratatouille areĀ  good friends

I first had it with an egg on top as recommended in the book and have subsequently paired it with halloumi and pasta, chunks of mature cheddar and roast beef.

The saffron adds its lovely earthy note to the tomatoes and the roast vegetables have a plump bite to them.

Not family-friendly in this house, or even fast. But fresh, free-from, reasonably frugal (depending what kind of protein you pair with it) and very delicious.

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