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ROASTED AUBERGINE, COURGETTE & MACARONI BAKE VEGETARIAN
Rukmini Iyer • The Quick Roasting Tin
When I was a young commis chef, Le Répertoire de la Cuisine by Louis Saulnier was the chefs’ handbook, listing all the ingredients for a great many dishes, all French.
Jeremy Lee • Cooking
SERVES 4 4 large plum tomatoes 20 basil leaves 250g ricotta cheese 2 aubergines 50ml extra-virgin olive oil, plus extra for the aubergine sea salt flakes and black pepper ½ lemon 1 tablespoon honey 1 tablespoon white wine vinegar 4 slices of rye, sourdough or your favourite good-quality bread TO PREPARE Cut each tomato into six petals.
Raymond Blanc • Simply Raymond
bourride—Marseille’s pungent fish soup—from her plate.