Ratatouille is a stewed vegetable dish from Provence and mainly thought to be from Nice which is why it is sometimes referred to as ratatouille niçoise. There are dozens of different recipes and I know that a lot of the ‘purists’ opt for cooking each vegetable separately first and then combining them but I love just flinging it all together as a one pot wonder ! Still tastes lovely !

Ingredients :

• Olive oil
• 1 large onion
• 2 cloves of garlic
• 1 aubergine
• 3 or 4 courgettes
• 5 or 6 tomatoes
• 1 red pepper
• 1 yellow pepper
• 1 green pepper
• Garlic
• Salt and pepper
• 1 laurel leaf
• Thyme

Method :

1. Wash and chop all your vegetables
2. Heat 2 tablespoons of olive oil in a large heavy bottomed pan
3. Fry the onions until soft and then add the peppers and continue frying for another 2-3 minutes
4. Add the chopped aubergine, followed by the courgettes
5. Peel the tomatoes (use a sharp knife to slice a shallow X on the bottom of the tomato and then place in boiling water for 30 seconds before transferring to a bowl of ice-cold water)
6. Add the chopped tomatoes to the pan along with the crushed garlic
7. Add salt, pepper, thyme and a laurel leaf, lower to a low to medium heat and allow to simmer for 20-30 minutes
8. Taste and adjust the seasoning

Ratatouille is delicious served with all sorts of meat and fish or with an omelette. It can be eaten hot or cold and tastes even better the next day. It’s a great way to pack lots of veggies into your meal!

Auvergne is a region in south central France, home to the city of Clermont-Ferrand. This recipe is from the region, hence the name,  and uses the local Cantal cheese.

Ingredients :

• 400g potatoes
• 4 ripe tomatoes
• 10cl olive oil
• 25g butter
• 1 pate brisée or short cut pastry, see here
• 150g Cantal cheese
• 100g lardons
• Salt

Method :

1. Wash the potatoes and cook them for 15 minutes in salted boiling water, then strain
2. Pre-heat oven to 210°C
3. Place the tomatoes for at least 30 seconds in boiling water, then immediately put them in cold water, this will make it possible to peel them
4. Once peeled, slice the tomatoes and place them in a dish, add salt and pepper, then pour the olive oil over them
5. Roll out your pastry and then transfer it to your tin (24cm round tin) and prick the base with a fork
6. Remove the rind off the cheese and slice and slice it in fine strips
7. Put the lardons in boiling water for a few minutes until they are cooked, then strain
8. Spread the lardons with 1/2 of the cheese evenly on the pastry base
9. Peel and slice the potatoes and place them on the cheese and lardons
10. Cover the potatoes with the tomato slices  and then pour the tomato marinade over them
11. Use the rest of your cheese on top of your dish
12. Cook for 30 minutes at 210°C
13. Allow to cool for 10 minutes before eating and serve with a green salad

*  Depending on where you are it may be difficult to source cantal cheese but you can replace it with a different hard cheese – cheddar would work really well with this recipe!

I love lentils, hot or cold – tasty, cheap and nutritious!

Ingredients :

• 60-80g of lentils per person
• 2 tomatoes
• 2 scallions
• 1 egg per person

Method :

1. Cook the lentils according to the instructions on the packet, usually you cook them in a large sauceman of water and count 25 minutes from when the water starts to boil
2. Strain the lentils and allow to cool
3. Finley chop the scallions and tomatoes
4. Make up a vinaigrette
5. Mix the lentils, tomatoes, scallions and vinaigrette together
6. Serve with a poached egg on top