• 1/2 aubergine, cut into cubes
  • 2 small courgettes, cut into cubes
  • 4 tomatoes, cut into cubes
  • 1 small onion, cut into cubes
  • 3 cloves of garlic, peeled and sliced
  • 1 red pepper, deseeded and cut into cubes
  • 1 small green pepper, deseeded and cut into cubes
  • 150ml olive oil
  • 1 bay leaf
  • 1 shallot, peeled and finely chopped
  • 1 bunch of mint, leaves picked and chopped
  • 6 chives, snipped, plus some to garnish
  • 200g fresh goats cheese (ask at your cheese counter)
  • 100ml olive oil
  1. First make your ratatouille, which can be done up to 2 days in advance. Preheat oven to 160C/Gas 2-3) Prepare all your vegetables.
  2. Combine all the vegetables in an oven tray, add the bay leaf and season. Drizzle generously with the olive oil and bake for 1 hour 30 minutes until everything is nicely cooked through. Allow to cool and keep in the fridge until ready to use.
  3. Next prepare your Goats cheese. Peel and finely chop the shallot. Fork your Goats cheese with the shallot and the herbs in a bowl until well mixed and add the olive oil. Season.
  4. When ready to serve, place some ratatouille in each verrine to fill about 3/4 of the way. Then top with the Goats Cheese and make it as neat as possible. Sprinkle the top with some extra chives and serve with little spoons.

Recipes from 365 Good Reasons to Sit Down to Eat – Stéphane Reynaud