Olivia Potts

Ratatouille: a versatile Provençal one-pot

  • From Spectator Life

There aren’t many veggie stews that can lay claim to being immortalised in popular culture. Fewer still that could then complain about being grossly misrepresented. But then ratatouille is no ordinary vegetable stew.

Ratatouille is a Provençal dish, made by gently cooking aubergine, courgette, and red peppers, with a tomato sauce flavoured with onion, garlic and herbs.

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Olivia Potts
Written by
Olivia Potts
Olivia Potts is a former criminal barrister who retrained as a pastry chef. She co-hosts The Spectator’s Table Talk podcast and writes Spectator Life's The Vintage Chef column. A chef and food writer, she was winner of the Fortnum and Mason's debut food book award in 2020 for her memoir A Half Baked Idea.

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