Rachel Roddy's innovative twist on the classic Provençal vegetable stew is exactly what we need as summer temperatures soar in the UK. Her ratatouille and potato gratin recipe combines the best of fresh, seasonal produce with a satisfying crunch from a cheesy herb crumb topping – perfect for a comforting yet light meal.
With an abundance of aubergines, courgettes, tomatoes, potatoes, and herbs available in July, Roddy's dish is a testament to making the most of what's in season. By cooking the aubergine separately, whether deep-fried, baked, or air-fried, she ensures it retains its shape and texture within the stew. This technique not only boosts flavour but also makes for a more visually appealing presentation.
The preparation process is straightforward: an initial lively simmer with the lid on, followed by an uncovered reduction to let excess wateriness evaporate. Roddy advises tasting the tomatoes both raw and during cooking to adjust sweetness or acidity as needed – just add a pinch of sugar or dash of red-wine vinegar to get it right.
The addition of potatoes, cooked alongside the tomatoes until soft, transforms the dish into a more substantial meal that's sure to become a new favourite. The gratin topping is simple yet effective: soft breadcrumbs mixed with grated Parmesan cheese, minced fresh herbs like parsley, thyme, and marjoram, all bound together with olive oil. Sprinkle this mixture over the stew before grilling for a delightful, crispy crust.
This versatile dish serves four and can be enjoyed straight away or allowed to cool – according to Roddy, it becomes even more velvety when chilled. Pair it with sausages, grilled cheese, roast chicken slices, or a simple green salad for an ideal meal that's perfect for summer dining or entertaining.