Summer vegetable ragout
- Preparation and cooking time
- Serves 12
This rustic French-style side dish makes the most of seasonal veg
- STEP 1
Pour boiling water over the tomatoes, leave for 2 mins, then drain and peel off the skins. Quarter the tomatoes, scoop out the seeds, then chop into small cubes. Heat the oil in a pan, add the garlic and carrots, then gently fry for 5 mins. Add the tomatoes, thyme, bay and wine. Cook, uncovered, until the wine is reduced, about 5 mins. You can prepare up to this stage several hours ahead.
- STEP 2
Add the peas, onions and artichokes, cover, then simmer for 8-10 mins. Season and serve in 2 large bowls or divide between individual ramekins.
CRISPY SKEWERED POTATOES
Parboil 1.5kg small waxy potatoes in their skins for 10 mins. Drain, then mix with 4 crushed garlic cloves, 6 tbsp olive oil and some seasoning. Thread onto skewers (3-4 potatoes on each). Can be made a day ahead and chilled. Barbecue for 6-8 mins, turning regularly, until the potatoes are tender, browned and crisp.