Ratatouille

Ratatouille is a Provençal stew of summer vegetables cooked with garlic and herbs. It comes from the region around Nice in southern France and is one of the classic vegetable dishes of Mediterranean cooking — naturally vegan.

What it actually is

Aubergine, courgette, peppers and tomato are cooked with onion, garlic, olive oil and herbes de Provence. Traditionally each vegetable is cooked separately then combined so the flavours meld into a soft stew; a modern "confit byaldi" version fans thin slices into a spiral and bakes them.

How it's served

• As a main with rice, bread or a poached egg.
• As a side to fish or meat.
• Hot or at room temperature — it works both ways.

Writing it on a menu

• Flag it as vegan and gluten-free — one of the strongest plant-based options you can list.
• Note whether it is served as a main or a side.
• Mention fresh herbs and olive oil; they define the dish.