Raymond Blanc’s classic French recipes for summer vegetables

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Summer veg, French-style: a mouthwatering seasonal starter, a quickfire ratatouille and a marinated spicy salad

Wash and trim the beetroot, put them in a large saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook for an hour and a half . Leave to cool slightly, then peel and slice.While the beetroot are cooking, prepare the other ingredients. Boil the eggs for 10 minutes, drain and cool in cold water for a minute, then peel while the eggs are still warm. Put in a bowl of cold water and halve just before serving.

 

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Sound delicious! 🥕🥒🥬🍆🌶️🥦🧅🧄

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