Canned ratatouille is a great go-to store-cupboard ingredient as it adds aubergine/eggplant, peppers and courgettes/zucchini all in one go! Here I’ve combined it with cannellini beans and chorizo to make a smoky Mediterranean-style stew. Serve with plenty of crusty bread.
Canned by Theo A. Michaels, published by Ryland Peters & Small (£18.99) Photography by Mowie Kay © Ryland Peters & Small.
- Fry the onion in the olive oil in a large pan over a very high heat for 30 seconds – just long enough to char slightly.
- Turn the heat down, add the garlic and chorizo and leave to cook for a minute until the chorizo starts to release its oils, then add the tomato purée/paste and cook for another minute.
- Now add all the remaining ingredients except the parsley. Bring to a simmer, then turn the heat to low, season generously with salt and pepper and leave to cook for 5 minutes.
- Finish with the chopped parsley scattered over the top and a decent drizzle of olive oil, and serve with chunks of crusty bread.