Name: Winter Ratatouille
Prep time: 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 1 butternut squash, peeled and cubed; 3 parsnips, peeled and cubed; 3 carrots, peeled and cubed; 1 swede, peeled and cubed; 12 shallots, peeled and halved; 1 bulb/s garlic, unpeeled and broken into cloves; 1 15g pack fresh sage, leaves roughly torn; 1 Spray olive oil; 2 x 395g cans Waitrose Cherry Tomatoes; 1 tbsp balsamic vinegar

Ingredients

1 butternut squash, peeled and cubed
3 parsnips, peeled and cubed
3 carrots, peeled and cubed
1 swede, peeled and cubed
12 shallots, peeled and halved
1 bulb/s garlic, unpeeled and broken into cloves
1 15g pack fresh sage, leaves roughly torn
1 Spray olive oil
2 x 395g cans Waitrose Cherry Tomatoes
1 tbsp balsamic vinegar

Method

Preheat the oven to 200°C, gas mark 6. Place the vegetables, garlic cloves and half the sage in a very large, deep roasting tin. Season, then spray lightly with the olive oil. Roast, turning occasionally, for 30 minutes until nicely browned.
Remove from the oven, add the cherry tomatoes and 500ml cold water, then cover the tin with a baking sheet or foil. Lower the oven temperature to 190°C, gas mark 5 and cook for a further 1–1½ hours, stirring occasionally, until the vegetables are very tender.
Check the seasoning, stir in the balsamic vinegar, scatter over the remaining sage leaves, discarding the stalks, and season with freshly ground black pepper. Serve with baked saffron rice.

Cook’s tip

For a grown-up supper, try replacing 300ml of the water with red wine. A teaspoon of fennel seeds added at stage 2 makes the ratatouille extra tasty, too.

And to drink...

This hearty dish, with gutsy Mediterranean flavours, needs a full-bodied red wine to accompany it. Mont Tauch Fitou, South of France would make the perfect partner.

Energy

951kJ/ 227kcals

Fat

4.4g

Saturated Fat

0.8g

Carbohydrates

34g

Sugars

23g

Fibre

14g