Bee Wilson'S Ratatouille · Rach Pilston
We absolutely love Bee Wilson’s book ‘The Secret of Cooking: recipes for an easier life in the kitchen’. Every recipe we’ve made from it so far has been a hit, including this ratatouille. The perfect use for the first of the courgettes.
From Bee “Properly, it should be called a tian, because unlike classic ratatouille, it is not stewed in a pan but constructed from very thinly sliced vegetables, baked in the oven. It looks much fancier this way but the flavours are the same: the gentle fragrance of sweet garlic mingling with oil and aubergine and tomato.”