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Roasted Chump of Lamb with Rustic Ratatouille
Succulent boneless lamb chump served alongside a vibrant medley of roasted bell peppers, aubergine, courgette, and fresh basil.
Pan-Roasted Turbot with Ratatouille and Chive Beurre Blanc
Crispy pan-roasted turbot fillets served over a quick-sautéed vegetable ratatouille and finished with a creamy, chive-infused butter sauce.
Roast Shoulder of Lamb with Roasted Ratatouille
Slow-cooked luxurious lamb shoulder served over roasted Mediterranean vegetables with a rich red wine gravy.
Veal Shins 'Ratatouille'
Succulent veal shins braised in red wine and beef stock, served with a vibrant médley of sautéed vegetables and herbs.
Grilled Lamb with Aubergine and Basil Ratatouille
Marinated lamb leg steak grilled to perfection served over a savory aubergine, tomato, and basil ratatouille with white wine.
Herb-Roasted Chicken Thighs with Ratatouille and Olive and Red Wine Sauce
Herb-coated chicken served alongside a vegetable ratatouille and a savory red wine and olive reduction sauce.
Seared Stuffed Lamb with Ratatouille Vegetables and Basil Sauce Served with Herbed Couscous
Lamb steak stuffed with mozzarella and basil, served with sautéed vegetables, herbed couscous, and a red wine basil reduction.
Pan-Roasted Lamb with Garlic and Rosemary and Ratatouille
Pan-fry lamb with rosemary and garlic, then serve over a quick simmering vegetable ratatouille made with peppers and courgettes.