Recipe of the month: Summer Vegetable Ragout

Summer Vegetable Ragout [4 - 6 portions]


  • 2 tablespoons organic rapeseed or olive oil;
  • 1 large onion, finely chopped;
  • 2 cloves garlic - crushed;
  • 4 sticks celery, (8oz) 200g carrots, (8oz) 200g mushrooms, 1 red, 1 green pepper, cut into bite sized chunks;
  • 1 400g tin chopped tomatoes;
  • 1 teaspoon smoked paprika;
  • (1 pint) 500 ml vegetable stock;
  • 1 tablespoon tomato puree;
  • a handful chopped sun dried tomatoes;
  • Broad beans, and later in the season, chopped runner beans or courgettes can be added as available.


Heat the oil in a large saucepan or casserole and add all the cut vegetables.
Stir over a gentle heat to soften.
Add the remaining ingredients and bring to the boil.
Simmer until the vegetables are tender.
Season with sea salt and freshly ground black pepper.

Sprinkle generously with chopped parsley and serve with grated cheese and crusty bread.