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If you plant courgettes now they could be ready by July. They will need to be eaten within a few days of picking, how does pan-fried ratatouille sound? 

This tried-and-tested ratatouille recipe is a perfect taste of the Mediterranean, and a great way to get more vegetables into your meal too.

Recipe serves 4.


  • 1 medium diced onion
  • 1 teaspoon chopped garlic
  • 3 tablespoons olive oil
  • 1 diced aubergine
  • 1 diced courgette
  • 1 diced red pepper
  • A pinch of chilli powder
  • 2 peeled, de-seeded and diced tomotoes
  • 1 tablespoon freshly chopped coriander leaves
  • ¾ teaspoon saffron strands (soaked in 1 tablespoon warm water)
  • A squeeze of lemon juice
  • Salt and ground black pepper

Preparation method

  • To draw out the bitter juices from the aubergine, sprinkle it with salt and leave for 15 minutes, then rinse and pat dry.
  • Soften the onion and garlic in the olive oil over a gentle heat.
  • Add the diced aubergine, courgette, red pepper and chilli powder.
  • Stir-fry until softened, season with salt and pepper.
  • Stir in the chopped tomatoes and heat through.
  • Add the coriander and saffron.
  • Serve with a squeeze of lemon juice and more salt and pepper.