The Provence Gourmet shares this wonderful side dish made with tomatoes and fresh herbs. Gilles uses Bruccio is a fresh goat cheese from the lovely island of Corsica, you can substitute with a ricotta if you cannot find this Corsican delicacy in your local stores.

We’re still going strong with homegrown tomatoes, courgettes and aubergines here in Dorset, and with a solitary, ripe pepper this week (yes, just the one), the whipping up of a ratatouille seems unavoidable. Now, if Jacques Médecin is to be believed, each of the vegetables should be cooked separately before …