Jono & Jules do food & wine

Well hello there, we have been very quiet for the last few months while our new kitchen and other house renovations are happening. We had really hoped to be back to normal by now but we’re still kitchen hopping amongst our very generous (and patient) family & friends. So normal service will hopefully resume very soon and in the meantime here’s a fab recipe for a super rich ratatouille by Barney Desmazery for BBC Good Food. We served with some steak off the barbecue but it is also great on it’s own with some toasted bread.

Wine Suggestion: we love choosing southern French reds when eating this dish and find that Syrah, Grenache, Mourvédre and Carignan (either on their own or as a blend) just work. Tonight it was the superb Faugères “les Bancels” from Domaine Cébène which is elegant, effortless and wonderfully long on the finish.

Ratatouille – serves 6

• 3 red peppers, quartered and seeds removed
• a handful of basil, separate the leaves and stalks (you will need both)
• a large sprig of thyme
• 2 tbsp of olive oil, plus extra for frying
• 2 courgettes (any colour or a mix), roughly chopped
• 1 aubergine, chopped into large chunks
• 1 red onion, roughly chopped
• 4 cloves of garlic, sliced
• a pinch of sugar
• 1 tbsp red wine vinegar
• 2 x 400g tins cherry tomatoes
• 1 tbsp extra virgin olive oil
• grilled sourdough, to serve

Put the pieces of pepper onto a baking tray and place under a hot grill until blackened. Tip them into a bowl, cover and leave to cool. Peel the skin off the peppers, then cut into strips and toss back into the juices in the bowl.

Tie the basil stalks and thyme together with kitchen string.

Heat the oven to 160C/140C fan/gas 4.

Heat the olive oil in a large flameproof casserole dish and fry the courgettes and aubergine for 15 minutes or until browned. It is easiest to do this in batches, adding a little of the oil each time.

Remove the courgette and aubergine from the pan and set aside. Add a drizzle more oil, then add the onion and cook for 15 minutes or until softened and starting to brown. Add the garlic and sizzle for a minute. Scatter with sugar, then leave for a minute to caramelise before adding the vinegar. Stir in the cooked veg and pepper juice, season well, then pour over the cans of tomatoes and bring to a simmer.

Add the tied herbs to the dish, cover, and cook in the oven for an hour. Remove the lid and return to the oven for a further 30 minutes or until reduced and jammy. Leave to cool until just warm, then stir through most of the basil leaves and the extra virgin olive oil. Scatter the rest of the basil over the top and serve with the toasted sourdough.

(Original recipe from BBC Good Food)