Going large

  There's another detail about the preparation of ratatouille that I need to let you know about and it's to do with rusticness, if such a word exists. For no particular reason, while making ratatouille, I had made my vegetable pieces quite dainty and then one day that all changed.

  I remember it like it was yesterday, I was being gainfully employed to cook for a Parisian family and their friends who had rented a chalet in a ski resort. (Tough work but someone's got to do it). One evening I watched as one of the friends roughly chopped up a stack of veg and put them on to simmer. Strangely, just watching this rocked my world.

  It was amazing. It was like I had forgotten the difference that size could make. As soon as I saw the big chunks of veg, I was reminded of ratatouille's origins and haven't looked back. Above you can see the ratatouille lurking under the chorizo. It's the same batch from yesterday and I mention this because I wanted to remind you to make too much and keep serving it. Not that you'd need much convincing.

  

Kirk out

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