Grilled Steak Ratatouille & Saffron Rice

Ratatouille is a French classic of mixed griddled vegetables in a passata sauce. The rice is made with saffron, a spice obtained from the saffron crocus flower, which is picked by hand making it the most expensive spice in the world. It has a bitter taste and a hay-like fragrance, and imparts a yellow hue to its dishes and textiles.

I missed out the harissa so it was lacking in spicyness. The passata, an tomato puree that has been stripped of the skins and the seeds, made it taste extremely rich (and heavy). I would have preferred the ratatouille siuce to be a much lighter consistency, especially since the dish already accompanies rice and steaks which are heavy. The steaks themselves and rice are spot on delicious!


1 courgette
1 small aubergine
2 mixed-colour peppers
1 red onion
1 heaped tsp harissa
2 anchovy fillets
2 – 4 cloves garlic
700g passata
1 tbsp balsamic vinegar
1/2 bunch fresh basil
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300g 10-minute wholegrain or basmati rice
big pinch saffron
1/2 lemon


2 sirloin steaks (250g each), fat removed
1 tsp sweet paprika
olive oil
1 small bunch fresh flat leaf parsley
1 heaped tsp Dijon mustard
1 tbsp olive oil
1/2 lemon

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