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Digital Subscriptions > Delicious Magazine > August 2018 > THE BATCH-COOK RECIPE

THE BATCH-COOK RECIPE

This cook-once, eat-twice recipe makes the most of ripe summer veg. It’s the ultimate timesaver for busy weeknights

FREEZE HALF FOR LATER

The master recipe

Roasted summer ratatouille

SERVES 8 (2 MEALS FOR 4). HANDS-ON TIME 15 MIN, OVEN TIME 35-40 MIN

MAKE AHEAD

Once cooked and cooled, store in an airtight container in the fridge for up to 2 days.

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About Delicious Magazine

Cool down this summer with the delicious. August issue’s ice cream recipes including no-churn blackcurrant ripple and mint choc parfait bombes. Fishmeister Rick Stein cooks seasonal shellfish, Gill Meller gives rabbit burgers a grilling and Zoe Adjonyoh rustles up a spectacular Kenyan feast. Still feeling the heat? Try our fancy picnic, main meal salads or wow-factor veggie burger, but save space for Mary Berry’s easy bakes – the coconut meringue slices are divine. And you could win a posh Pashley cycle. Get on your bike and buy the August issue now!