Plage de prix : €2,30 à €74,38
Ratatouille
SKU: N/AThis dish is an excellent way to use up summer vegetables, especially those that have sat in the crisper for too long. The low and slow cooking time disguises any blemishes and wrinkles and turns tired vegetables into a harmony of summer flavours.
You need about 1-1.5 kg of summer vegetables like eggplants, zucchini, and capsicum. You can use equal parts of all three vegetables, or just one. There are no real rules.
Serve this ratatouille with polenta and goat’s cheese, use it as a base for baked eggs, or as a side with any grilled meats, fish, or roast chicken.
€5,00
Ratatouille
SKU: N/AThis dish is an excellent way to use up summer vegetables, especially those that have sat in the crisper for too long. The low and slow cooking time disguises any blemishes and wrinkles and turns tired vegetables into a harmony of summer flavours.
You need about 1-1.5 kg of summer vegetables like eggplants, zucchini, and capsicum. You can use equal parts of all three vegetables, or just one. There are no real rules.
Serve this ratatouille with polenta and goat’s cheese, use it as a base for baked eggs, or as a side with any grilled meats, fish, or roast chicken.
Raspberry Condiment 250 ml
SKU: N/A
Ratatouille
This dish is an excellent way to use up summer vegetables, especially those that have sat in the crisper for too long. The low and slow cooking time disguises any blemishes and wrinkles and turns tired vegetables into a harmony of summer flavours.
You need about 1-1.5 kg of summer vegetables like eggplants, zucchini, and capsicum. You can use equal parts of all three vegetables, or just one. There are no real rules.
Serve this ratatouille with polenta and goat’s cheese, use it as a base for baked eggs, or as a side with any grilled meats, fish, or roast chicken.
Ratatouille
This dish is an excellent way to use up summer vegetables, especially those that have sat in the crisper for too long. The low and slow cooking time disguises any blemishes and wrinkles and turns tired vegetables into a harmony of summer flavours.
You need about 1-1.5 kg of summer vegetables like eggplants, zucchini, and capsicum. You can use equal parts of all three vegetables, or just one. There are no real rules.
Serve this ratatouille with polenta and goat’s cheese, use it as a base for baked eggs, or as a side with any grilled meats, fish, or roast chicken.
Raw Gorilla Cacao Crunchies 250g
SKU: N/A
Ratatouille
This dish is an excellent way to use up summer vegetables, especially those that have sat in the crisper for too long. The low and slow cooking time disguises any blemishes and wrinkles and turns tired vegetables into a harmony of summer flavours.
You need about 1-1.5 kg of summer vegetables like eggplants, zucchini, and capsicum. You can use equal parts of all three vegetables, or just one. There are no real rules.
Serve this ratatouille with polenta and goat’s cheese, use it as a base for baked eggs, or as a side with any grilled meats, fish, or roast chicken.
Ratatouille
This dish is an excellent way to use up summer vegetables, especially those that have sat in the crisper for too long. The low and slow cooking time disguises any blemishes and wrinkles and turns tired vegetables into a harmony of summer flavours.
You need about 1-1.5 kg of summer vegetables like eggplants, zucchini, and capsicum. You can use equal parts of all three vegetables, or just one. There are no real rules.
Serve this ratatouille with polenta and goat’s cheese, use it as a base for baked eggs, or as a side with any grilled meats, fish, or roast chicken.
Ratatouille à la provençale
La boîte de 375g
Ratatouille
This dish is an excellent way to use up summer vegetables, especially those that have sat in the crisper for too long. The low and slow cooking time disguises any blemishes and wrinkles and turns tired vegetables into a harmony of summer flavours.
You need about 1-1.5 kg of summer vegetables like eggplants, zucchini, and capsicum. You can use equal parts of all three vegetables, or just one. There are no real rules.
Serve this ratatouille with polenta and goat’s cheese, use it as a base for baked eggs, or as a side with any grilled meats, fish, or roast chicken.
Ratatouille
This dish is an excellent way to use up summer vegetables, especially those that have sat in the crisper for too long. The low and slow cooking time disguises any blemishes and wrinkles and turns tired vegetables into a harmony of summer flavours.
You need about 1-1.5 kg of summer vegetables like eggplants, zucchini, and capsicum. You can use equal parts of all three vegetables, or just one. There are no real rules.
Serve this ratatouille with polenta and goat’s cheese, use it as a base for baked eggs, or as a side with any grilled meats, fish, or roast chicken.
