rosie lovell's chorizo-spiked ratatouille

Now here's a thing: Regular readers (whilst despairing about my lack of updates), will know we've tried a few different ratatouille recipes, but none have come close to toppling Saint Hugh's multi-pan approach. It's a pain in the arse to wash up, but it's the best.

Maybe it's the washing, but I don't know why I even considered Rosie Lovell's recipe in this month's Delicious, but I'm glad I did because it's aces. Not only is it relatively quick, but the addition of chorizo and anchovies really take it to another level.

Whisper it, but I think I prefer this version to Hugh's, what with the extra spice from the sausage, and I suspect Ana might favour the lack of aubergine (although you can clearly add it along with a stack of other things). Definitely having it again.

Wine Time
Well this is an interesting one. It's a fairly chunky dish with loads of big flavours - paprika, herbs and the sweetness and acidity from the tomato, so I'm going to go either a light-to-medium red - Pinot, Montepulciano - or completely mad and suggest a big old Rhone red. Mmmmmmm tasty!

sources
chorizo-spiked ratatouille - Rosie Lovell, Delicious, June 2012, p22