Adam Byatt’s recipe for ratatouille

By cooking all the vegetables at the same time and packing them tightly in a precise order, the flavours melt together, making a perfect side or main dishI wanted to create a ratatouille that wasn’t diced, stewed together and sloppy. This method allows all of the vegetables to cook at the same time and melt into each other. It’s a perfect accompaniment to Mediterranean fish, and showcases the best vegetables, though I often have it as a main on its own.Prep time: 20 minutes
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