The quickest, easiest and most delicious ratatouille you will ever make
Cooking time: 30 mins
- 350g jar Loyd Grossman Tomato & Roasted Garlic Sauce
- 1 aubergine
- 2 small courgettes
- 1 red or yellow pepper
- 2 tbsp olive oil
- 175ml dry white wine
- sugar, a pinch
- fresh basil
- Cut the vegetables into large chunks.
- Heat one tablespoon of the oil and fry the aubergines for approximately 6-8 minutes, or until brown on all sides.
- Add the remaining oil, the courgettes and peppers, and cook for 2 minutes.
- Stir in the sauce, wine and sugar and simmer gently for 7-8 minutes, until the sauce is heated through.
- Tear the basil leaves, stir through the sauce and serve.
Sprinkle over some toasted pine nuts before serving for a perfect crunchy topping.
Seared tuna steaks sliced and served on a stack of new potatoes and French beans and drizzled with a rich, spicy tomato sauce for an impressive but quick dinner party dish.
Cooking time: 10 mins
- 350g jar Loyd Grossman Tomato and Chilli Sauce
- 1 dsp oil
- 2 fresh tuna steaks, seasoned
- 75ml white wine
- 8 cherry tomatoes, quartered
- 2 tbsp sliced black olives
- 200g cooked new potatoes, cubed and kept warm
- 100g French beans, trimmed, cooked and kept warm
- olive oil
- sherry vinegar
- rocket leaves, dressed with a little olive oil and vinegar, to garnish
- Heat the oil in a heavy based frying pan.
- Add the tuna steaks to the hot pan and cook for 1-2 minutes on each side for medium rare tuna (cook a little longer if preferred) remove from the pan and keep warm.
- Add the wine to the pan and cook for a few minutes until most of the liquid has evaporated.
- Stir in the cherry tomatoes, Tomato and Chilli Sauce and black olives and cook for a few minutes.
- Mix half of the sauce with the warm chopped potatoes ensuring that they are completely coated in sauce.
- Season the French beans and drizzle with a little olive oil and sherry vinegar.
- To serve, place a ring of potato (use a pastry cutter as a mould) onto each plate and top with French beans.
- Slice the tuna and arrange on top of the beans.
- Drizzle the tomato sauce over the tuna and decoratively around the plate.
- Garnish with rocket leaves.
Roasted salmon fillet makes a tasty alternative to tuna in this dish.