Glossary of food terms: R

Ratatouille

A rich vegetable Provençal stew, made from aubergines, courgettes, sweet peppers, tomatoes, onions and garlic simmered in olive oil with herbs. It can be eaten hot or cold, as a main course or served as an accompaniment to meat dishes. It also makes a good filling for other vegetables or a stuffing for chicken.

• Roasted chump of lamb with rustic ratatouille
• Pasta with winter ratatouille