Vodka Alla Ratatouille

Directions

1. 1

   For the cashew nut cream place a handful of cashew nuts in hot water (enough hot water that’s covering the cashew nuts) and let it sit.

2. 2

   Using a mandolin, finely slice down the courgette, sweet potatoes and aubergine

3. 3

   For the vodka passata base, heat garlic and add the chopped onions. Sauté until fragrant adding tomato puree mixing well! Stir in black pepper, salt, chilli flakes and basil

4. 4

   Once all combined pour in the vodka simmering over medium until the vodka has evaporate. Pour in the cashew nut cream and allow that to simmer over low heat

5. 5

   For the oil drizzle combine, olive oil, garlic paste, black pepper, salt, finely chopped basil

6. 6

   Start to assemble! Spread the vodka passata sauce into the baking dish as this will be the base. Place your courgette slice, sweet potatoes slice, aubergine slice and tomato slice as a pattern, repeat this process. You can do this in slanted strips

7. 7

   Drizzle and evenly spread the olive oil mixture all over. Place in the oven to cook at 175°C for 45minutes to an hour