I’ve been wanting to bake a ratatouille for a while now, and an opportunity presented itself last weekend. I’d decided to throw a small banquet on the occasion of my birthday, and had called a few friends over. Ratatouille was to be the first item on the menu— a super simple vegetarian starter.
I’m always on the lookout for easy recipes that are quick to put together and cook up, while also being nutritious— a perfect workday meal. This recipe was a product of things I found in my fridge and pantry that I realised would work beautifully in a roast.
I’m not the greatest fan of flatbread. Relative to the time and effort it takes to knead and roll out and cook, rice has always seemed like the better alternative.
This is a strange transition month. Circumstances have rendered me homeless for exactly the month of August, and I’ve been relegated to a sort of frontier living. I have at my disposal one knife, one skillet and once saucepan, so everything I cook for the days ahead have to be worked out with this limited set of implements and utensils.
Once in a month or so, I buy a whole chicken and stock it. Stocking is one of those processes that is wildly efficient — it uses the entire chicken (some even use the head and feet) and a lot of vegetables without any fancy preparatory techniques or special skills. The flavour they contribute to anything you make with it …
One of my resolutions for this year has been to expand my seafood repertoire with more fish and crab dishes. However, I picked a rather lousy time to do so with the monsoons in full swing.