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Quickfire ratatouille

Recipe blog

Quickfire ratatouille

Emily Kerrigan

This speedy supper is perfect for busy nights and so simple that kids can help even if time is in very short supply. Couscous and orzo both cook in under 5 minutes and if you chop the veg small, they'll soften and crisp up in about 15. Little kids can help with the prep but leave the chopping til they're a bit older.

Serves 4

400g orzo or couscous
1 courgette
1 aubergine
1 yellow pepper
1 red pepper
2 handfuls cherry tomatoes
olive oil
1 clove garlic
salt and pepper
1 bunch of basil
Parmesan, to serve

Takes 15 minutes

1. Preheat the oven to 200°C/400°F/Gas mark 6. Dice the courgette, aubergine and peppers and throw in a roasting tray. Get the kids to pop in the tomatoes (whole) and to drizzle over a good lug of olive oil. Crush in the garlic (kids find this easiest using a crusher as they don't need to peel it which can be fiddly for little fingers). Season with salt and pepper, rip up half of the basil leaves and scatter them over the veg then give the tin a good shake and pop straight in the oven. 

2. Meanwhile, boil the kettle, simmer the orzo for 5 minutes in boiling, salted water then drain (or put the couscous in a bowl and cover, just, with boiling water then fluff up with a fork after 5 minutes when the water is absorbed). 

3. Spoon the orzo or couscous into bowls, top with the roasted veg, scatter over the remaining ripped up basil and grate over a little Parmesan. Drizzle with a little extra olive oil and serve.