Ingredients

Ingredients For the winter vegetable ratatouille

• 175g/6oz swede, peeled, cut into 1cm/½in dice

• 175g/6oz parsnip, peeled, cut into 1cm/½in dice

• 175g/6oz carrot, peeled, cut into 1cm/½in dice

• 175g/6oz beetroot, peeled, cut into 1cm/½in dice

• 175g/6oz butternut squash, peeled, seeds removed, cut into 1cm/½in dice

• 1 onion, peeled, sliced

• 2 garlic cloves, peeled, finely chopped or grated

• 5-6 tbsp olive oil

• salt and freshly ground black pepper

For the lemon beurre blanc

• 2 shallots, peeled, finely sliced

• 1 tbsp white wine vinegar

• 1 lemon, zest grated, plus 4-5 tbsp lemon juice, to taste

• 4 tbsp white wine

• 1 tbsp cold water

• 225g/8oz salted butter, cut into cubes

• salt and freshly ground black pepper

For the roast cod

• 1 tbsp vegetable oil

• 1 tbsp butter

• 6 x 110g/4oz cod fillets, preferably line-caught, skin on, (fillets cut from the middle of the fish if possible)

• salt and freshly ground black pepper

Description

Recipe Uses 175g/6oz Swede, Peeled, Cut Into 1cm/½in Dice, 175g/6oz Parsnip, Peeled, Cut Into 1cm/½in Dice, 175g/6oz Carrot, Peeled, Cut Into...

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