Summer vegetable ragout

Summer vegetable ragout

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Prep: 20 mins Cook: 20 mins


Serves 12
This rustic French-style side dish makes the most of seasonal veg

Nutrition and extra info

  • Vegetarian
  • Vegan
  • Gluten-free

Nutrition: per serving

  • kcal220
  • fat14g
  • saturates2g
  • carbs16g
  • sugars10g
  • fibre7g
  • protein6g
  • salt0.59g
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  • 10 ripe tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 8 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 garlic cloves, crushed
  • 4 carrots, cut into batons



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 6 thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 4 bay leaves
  • 300ml white wine
  • 1kg frozen petits pois
  • 3 bunches spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 x 280g jars artichoke hearts, drained


  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.

  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.

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