Give BOSH! a Shout

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes, food pics, fun thoughts and other goodness all in your inbox every Friday?

Fun recipes from accross the web (anything we like)

Awesome Instagram photos

Fun food ideas and global restaurant reviews

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 

15 Min Ratatouille with Gary Barlow

15 Min Ratatouille with Gary Barlow
15 Min Ratatouille with Gary Barlow
sub

British songwriting legend and all round lovely guy, Gary Barlow came to the BOSH! studio to cook some delicious vegan food with us.

In this video, Henry shows Gary how to make a super quick, super healthy Ratatouille Roulade that can be enjoyed for dinner and then for lunch the next day!

Watch this space for more Gary Barlow x BOSH! videos!

Ingredients
Method

Ingredients

Ratatouille Rose

  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • ½ aubergine (cut into thin slices, longways)
  • 1 courgette (cut into thin slices, longways)

Tomato Sauce

  • 1 tbsp Olive Oil (for frying)
  • ½ red onion (minced)
  • 2 garlic cloves (minced)
  • 1 tin good quality chopped tomatoes
  • 1 tbsp tomato puree
  • Small handful Basil Leaves
  • ½ tsp dried thyme
  • ½ tsp sugar (optional)
  • Salt & Pepper

Extras

  • 1 pouch microwaveable rice
  • 1 cup garden peas
  • 1 small bag mixed salad
  • 2 tsp balsamic glaze
  • 2 tbsp mixed seeds

Method

  1. 1.

    Put the aubergine and courgette slices into a mixing bowl, drizzle over olive oil, season with salt and pepper and mix the slices together so they’re well covered

  2. 2.

    Heat up the griddle pan so it’s nice and hot and carefully lay the slices of aubergine and courgette on it, griddle them for 2-4 minutes on each side to ensure you have nice, defined lines (you will need to do this in stages)

  3. 3.

    Place the griddled slices of vegetables on a plate and leave them to cool down

  4. 4.

    Put a frying pan on the stove, heat up the olive oil, pour in the onion and fry it until it’s translucent (roughly 3-4 minutes)

  5. 5.

    Add the garlic to the pan and fry it until you’ve released the aromas

  6. 6.

    Add the tomato puree and dried thyme to the pan and stir everything together so the onions and garlic take on the colour of the tomato puree. Season the tomato sauce with salt and pepper

  7. 7.

    Pour the chopped tomatoes into the pan and stir them into the onions, turn the heat of the stove down so the tomatoes are simmering gently

  8. 8.

    Go to the plate of griddled vegetables, neatly place the slices on top of each other, making sure there’s a short lip popping out from the bottom of every slice. These lips should create a step effect.

  9. 9.

    Roll the vegetables up into a rose shape, put the ‘rose’ on its side and pierce it with 4 cocktail sticks to help it keep its structure

  10. 10.

    Put the pouch of puy lentils and bowl of garden peas in the microwave and cook them according to the packets

  11. 11.

    Rip the basil leaves into the tomato sauce and stir them round

  12. 12.

    Take the lentils and peas out of the microwave, pour the lentils into the bow containing the peas and fold them together

  13. 13.

    Transfer half the lentils and peas into the centre of your tupperware boxes

  14. 14.

    Use a ladle to pour the tomato sauce all the way around the edges of the puy lentils

  15. 15.

    Place the ratatouille roses into the centre of the boxes, neatly sprinkle salad leaves and mixed seeds around the roses and garnish with a touch of balsamic glaze

  16. 16.

    Put the lids on the boxes and place them in the fridg