Piperade frittata with shallot and herb salad recipe - Preheat oven to 180°C. Heat oil and spices in a 30cm non-stick ovenproof frying pan over medium high-heat until fragrant (1-2 minutes).
Let Damien Pignolet guide you through how to make ratatouille, the Niçoise classic that's a jewel-like mix of end-of-summer vegetables. A gentle touch brings rich rewards.
Full-flavoured summer tomatoes at their peak make this the perfect raw soup - we've added a little richness to the equation with just enough avocado to give a silky texture, but not enough to overpower the clean flavour of the tomatoes.
This chorizo hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.
.jpg?width=323&height=242&mode=crop&scale=both&anchor=middlecenter&quality=75)
