Ratatouille Crumble


  • 5 oz / 140 g plain flour
  • 1 heaped tbsp finely chopped parsley
  • 1 oz / 30 g ground almonds or hazelnuts
  • 2 oz / 60 g butter, diced
  • 2 oz / 60 g Parmesan cheese, freshly grated
  • good pinch of nutmeg
  • lb / 680 g ratatouille
  • 3 oz / 85 g mozzarella cheese


Sift the flour, parsley and nuts together. Add the butter, and rub it in lightly and loosely until the mixture resembles irregular breadcrumbs. Stir in the Parmesan and nutmeg. Oil or grease a baking dish, and spoon in the ratatouille. Slice the mozzarella, and lay the pieces on top of the vegetables. Spoon the crumble topping evenly on the cheese, and bake in a preheated oven at 190°C / 375°F / Mark 5 for 20–25 minutes. Serve hot, while the mozzarella is still soft and melting; it becomes rubbery as it cools.