241 Pizza

COURGETTE RATATOUILLE WITH SAFFRON BULGUR-WHEAT PILAF

The ratatouille can be cooked in advance; it also makes a lovely lunch dish when served cold with a slice of sourdough bread.

Serves 2

2 tbsp olive oil
1 small onion, finely chopped
1 small clove of garlic, finely chopped
¼ tsp cumin seeds
Pinch cayenne pepper (optional)
250g fresh tomatoes
450g courgettes, trimmed
Salt and freshly ground black pepper
3 tbsp finely chopped parsley
1 shallot, chopped
½tbsp pine nuts
15g sultanas
50g bulgur wheat
Pinch saffron threads

Set a saucepan over a medium-low heat. Add 1 tbsp olive oil and, once hot, stir in the onion, garlic, cumin seeds and, if using, cayenne pepper. Fry gently for 10 minutes or until the onion is golden and soft.

Meanwhile, peel the tomatoes. Cut a small nick in the base of each one, then place in a bowl and cover with boiling water. Drain after 1 minute — the skin will now peel away easily. Halve and roughly chop, then set aside.

Cut the courgettes into 1cm-thick half-moons. Mix them into the onions and increase the heat slightly. Stir-fry briskly for 2 minutes or until they are just beginning to cook, mix in the tomatoes, salt and pepper, then boil briskly for 10 minutes. Adjust the seasoning to taste and mix in 2 tbsp of the finely chopped parsley. Set aside until needed.

Heat a small saucepan over a low heat, add the remaining tbsp olive oil and, once hot, add the shallot. Gently fry for 5 minutes or until soft and golden, stir in the pine nuts and sultanas, then fry for a further minute. Add the bulgur wheat and fry for 2 minutes.

Meanwhile, place the saffron threads in a small bowl with a pinch of salt. Grind under a small teaspoon until the saffron forms a fine powder, then pour on 125ml water and stir. Add the saffron water to the bulgur wheat. Bring to the boil, then cover and simmer over a low heat for 15 minutes or until it is tender. Turn off the heat and leave for 10 minutes or until fluffy. Mix in the remaining 1 tbsp chopped parsley and serve with the hot courgette ratatouille.

PUDDING

PUDDING VANILLA-POACHED QUINCES WITH FROMAGE FRAIS

If you can’t find quinces, use apples or pears instead. They will take less time to cook, but taste equally good.

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