Sweet Potato, Caramelised Onion & Goats Cheese scotch egg with Ratatouille

20 mins

Recipe By
Brendan (Happy Belly Founder)

Sweet Potato, Caramelised Onion & Goats  Cheese scotch egg with Ratatouille
20 mins

Ingredients

Happy Belly Sweet Potato, Caramelised Onion & Goats Cheese scotch eggs
4
Ratatouille
Olive oil
50ml
Aubergine diced
1
Red pepper diced
1
Green pepper diced
1
Yellow pepper diced
1
Courgette diced
1
Garlic cloves crushed
3
Red onion diced
1
White wine
100ml
Small bunch basil chopped
1
Dried thyme
1/2 tsp
Bay leaves
2
Chopped tomatoes
1
Salt and pepper

The Method

1.

Heat up the olive oil and add the diced red onion and pepper and gently fry.

2.

Once the onions and peppers are soft add the garlic, aubergines and courgettes and continue to fry.

3.

Add the white wine and reduce by half.

4.

Add the chopped tomatoes, dried thyme and bay leaves and simmer for 5 mins.

5.

Add the chopped basil and season with salt and pepper.

6.

Pre-heat the oven to 200C (Fan) and re-heat the scotch eggs on a tray in the middle of the oven for 12-15 mins.

7.

Serve with warm sweet potato, caramelised onion and goats cheese scotch eggs.

Top tip Puree the ratatouille and add a splash of tomato juice to create a gazpacho style cold soup. Dice up the scotch egg into chunky croutons and load onto each spoonful of soup.