Rachel Roddy’s ratatouille and potato gratin recipe

The classic Provencal stew, but with potato for ballast and topped with a cheesy herb crumb We swapped the heatwave and melting pavements in Rome for a similar situation in London, which meant catching a train to Dorset felt something of a relief. Not that it wasn’t hot there too, but it was offset by the sea, a garden and a dark, cool house. The weather also meant that the always good July produce was superb and abundant: all the berries, cherries, peas, runner and french beans; but also pot...

By Rachel Roddy