Ratatouille Mash with Melting Olive Butter

Name: Ratatouille Mash with Melting Olive Butter
Yield: Serves 4
Ingredients: ¼ yellow pepper, deseeded and finely diced; 1 small yellow courgette, finely diced; 1 small green courgette, finely diced; 4 tablespoons olive oil; 1 small onion, finely chopped; 3 garlic cloves, crushed; 1 plum tomato, skinned, deseeded and finely chopped; 1 teaspoon lemon juice; 1 tablespoon chopped black olives; 50 g (2 oz) aubergine, cut into 1cm (½ in) dice; ¼ red pepper, deseeded and finely diced; Salt and freshly ground black pepper; 50 g (2 oz) unsalted butter; ½ quantity of Perfect Mashed Potatoes; ½ teaspoon thyme leaves; 1 tablespoon chopped basil

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

This dish was created by one of my chefs at the Lanesborough, who inadvertently suggested mixing some ratatouille with creamy mashed potatoes. I tried it and it has now become a popular way of serving mash in the hotel. Great with lamb.

Ingredients

4 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, crushed

Side dish
Vegetarian

Method

For the olive butter, mix the butter with the olives and lemon juice and season to taste. Place the butter on a piece of foil and shape it into a cylinder, wrapping it in the foil. Place in the fridge for 2 hours to firm up.

To make the ratatouille, heat the olive oil in a frying pan, add the onion and garlic and fry until they are just beginning to brown. Add the remaining vegetables a