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White bean ratatouille

Serves 6

  • 500ml TOMATO SAUCE
  • 1 tbs TOMATO PUREE
  • 1 ONIONS
  • 1 CARROT
  • 4 GARLIC CLOVES
  • 2 CELERY STICKS
  • 1 RED PEPPER
  • 1 SWEET POTATO
  • SPRIG - BABY ROCKET
  • 1 COURGETTE
  • 1 AUBERGINE
  • BASIL
  • 1 tsp DRIED HERBS
  • 1 CHILI
  • 1 TIN WHITE BEANS
  • 1 tbs CRICKET FLOUR
  • 2 tbs OLIVE OIL

Preheat the oven to 220c

Peal, wash and trim all vegetables and de-seed the pepper. Then dice vegetables into the same sized cubes. Toss them in a bowl with a good drizzle of olive oil and season well with salt, pepper and the dried herbs. 

Roast all veg for 20-25 mins. Take out when golden and allow to cool. In a saucepan heat the tomato sauce (see dips section on the website), add beans and basil. Warm gently and then add the roasted vegetables. Add a scoop of cricket flour. Season to taste and garnish with baby rocket.

Serve with rustic bread or try your hand at making our cricket infused sourdough! Drizzle with extra virgin olive oil.