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Jersey Royal Ratatouille

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  • Serves: 6-8
  • Prep Time: 25 mins
  • Ready in: 40 mins approx.
  • Difficulty: Very Easy
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Jersey Royal Ratatouille

You know when Spring has arrived when the Jersey Royals appear on the shelves. Lovely!


  • 650g Jersey Royal cooked potatoes (either pot roasted or boiled)
  • 3 cloves of garlic, peeled and crushed
  • 1 red pepper, de seeded and chopped into 2cm pieces
  • 1 yellow pepper, de seeded and chopped into 2cm pieces
  • 2 small onions, peeled and roughly chopped
  • 1 small courgettes, washed and cut into 2 cm pieces
  • 1 aubergine cut into 1cm pieces
  • 6 tbsp extra virgin olive oil
  • 6 tbsp chopped fresh basil
  • salt and freshly milled black pepper
  • 12 baby plum tomatoes cut into half

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  • Bring a large pan of water to the boil, add plenty of salt and re-boil.
  • One by one place all the vegetables starting with the peppers into the water and re-boil for 2 minutes, then refresh in cold water.
  • After all the vegetables are blanched make sure to drain very well, probably best to drain then place on kitchen paper.
  • Heat 4 tbsp of olive oil in a frying pan or better still wok and add the onions and cook for 3 minutes until they take a little colour, add the peppers and stir fry again for 3 minutes.
  • Tip into a bowl and keep warm then add the rest of the olive oil, heat again then add the courgette and aubergine and brown slightly but do not overcook.
  • Add the garlic, basil, salt and pepper and mix well.
  • Finally add the cooked onions and peppers then the warm potatoes and finally the tomatoes, warm through quickly.