Patricia’s Rustic Vegetarian Chilli Stew
As part of A Recipe to Raymond, our 30th anniversary celebration inviting you to share the dishes closest to your heart, Sandra wrote to Raymond with something truly special.
Raymond read her words, saw the photographs of her mum, herself and the two of them together and replied with all the warmth you would hope for.
Voilà, here is her story, and Raymond’s reply.
A Dish Passed Down With Love
Sandra’s mum, Patricia, passed away in 2025, but her cooking lives on at every table where this dish is served.
Sandra sent us a treasured photograph of Patricia at her local Brasserie Blanc Chichester in 2016, celebrating her 72nd birthday and the recipe Patricia made for years: a vegetable chilli stew, her own joyful spin on a classic ratatouille.
It was a dish that brought everyone to the table. Sandra told us it was so popular that her sister’s husband, who never ate vegetables, could not get enough of it. Served with chunky pieces of buttered baguette, it was simple, generous cooking of the very best kind.
Sandra wrote to us:
“It would mean a lot to have her recipe honoured in her name.”
We could not think of a better way to celebrate Patricia than to share her story here, and to let Raymond taste a little of what made her cooking so special.
Raymond’s Verdict
“Sandra, thank you for sharing this wonderful recipe and the beautiful photos of your mum and you and I. How tres beau!
May I suggest some little tweaks that may help with your dish. Summer vegetables this time of year, rather than frozen ones would make it feel fresh – I recommend carrots, broad beans, courgettes and aubergine. Boiling the vegetables for only 15 minutes and tasting after each sprinkling of chili flakes will ensure you get the perfect taste. A good quality cheese on top of the baguette too, perhaps.
I hope these recommendations will not spoil your maman’s dish! Love Raymond x”
Come and Share Yours
Sandra’s story is just the beginning. Raymond is opening his notebook to home cooks across the country and he would love to hear from you next.
Whether it’s a treasured family favourite or a dish you make on instinct, send your recipe to Raymond and see where it takes you. It doesn’t end here.
Ingredients
- 1 x onion
- 1 x tablespoon olive oil (approximate)
- 2-3 x garlic cloves
- 1 x tin of chopped tomatoes
- 2 x tablespoons tomato puree
- 2-3 x cups of frozen mixed veg
- 1 x courgette (optional)
- 1 x aubergine (optional)
- 1 x pepper (optional)
- Water (as needed)
- 2-3 x teaspoons mixed herbs
- Chili flakes (to taste)
- Salt and pepper (for seasoning)
- 1 x tin of baked beans
- Cheese (for grating on top)
- Chunky bread (optional, for serving)
Method
- Fry the chopped onion in olive oil in a large non-stick saucepan.
- Add the chopped garlic and cook until slightly soft.
- Stir in the chopped tomatoes and tomato puree.
- Add the frozen mixed veg, along with any courgette, aubergine or pepper you have to hand.
- Simmer with the lid on for 15 to 20 minutes, or until the veg are cooked. Top up with water if it looks like drying out.
- Add the mixed herbs and chilli flakes, then season and taste as you go.
- Stir in the tin of baked beans and heat through for a few minutes.
- Grate cheese over the top and serve, ideally with chunky bread for dunking.