Roast Ratatouille Around a Camembert, Made at Camp

Food eaten at camp seems to let you feel the savour of the ingredients themselves more keenly than usual. Perhaps being out in the open sharpens the senses.

“On this trip I want to feel grateful for what the land gives us.”

When that feeling is strong, this is what we tend to cook: roast ratatouille around a camembert. Dip the vegetables into the melted cheese and take in the savour of them.

Dish blends we recommend for this camping recipe. Dish Symphony No.1 Equipment A deep frying pan or a skillet (you will need a lid; if you have none, aluminium foil will do)

Ingredients (serves 3–4) Aubergine: 1 Tomatoes: 3 Courgette: 1 Garlic: 2 cloves Camembert: 1 whole Butter (salted is best): 2 tbsp (about 30 g) Olive oil: about 2 tbsp Dish Symphony No.1: as needed Salt: as needed (bring the best salt you can) Basil, if it is in season: as needed

Preparation

• Trim the stalk ends off the aubergine and the courgette and slice them about 5 mm thick.
• Cut the stalk end off the tomatoes and slice them about 8 mm thick.
• Slice the garlic.

Method

1. Put 1 tbsp of olive oil, 2 tbsp of butter and the 2 sliced garlic cloves into the pan and set it over a low heat.
   
2. Once the butter has melted and the garlic is giving off its aroma, set the whole camembert in the middle.
   
3. Arrange the sliced aubergine, courgette and tomato in turn, in a ring around the cheese. (Pack them in as tightly as you can, with no gaps.)
4. Trickle 1 tbsp of olive oil and about four pinches of Dish Symphony No.1 over the whole pan.
   
5. Season the vegetables lightly all over with salt, then cook over a medium heat without the lid for 10 minutes, and after that put the lid on and steam-cook over a low heat for 20 minutes, and it is ready.
   
   (If you have no lid, close the pan tightly with aluminium foil so that it seals. Take care not to burn yourself.)

The sauce left in the pan is concentrated with savour, and pasta made with it is excellent.