Tempt your lunch guests with a dish inspired by the vineyards of France.
All you need is a little help from The Little Fish chef Steve Delandemare.

Serves 2 people – Preparation 30 minutes – Cooking time 30 minutes

Ingredients

Ratatouille
2 tbs olive oil
1 brown onion, finely sliced
1 red capsicum, finely diced
1 eggplant, finely diced
1 zucchini, finely diced
1 tomato, finely diced
1 tsp thyme, dried
1 tsp fresh rosemary
Salt and pepper

Veal paupiettes
4 thin veal scallops (around 350g)
4 thin slices of smoked pancetta (around 150g)
1 bunch basil
1 cup of grated mozzarella
Toothpicks
1 tbs olive oil
2 zucchinis, half peeled and sliced
100ml white wine
1 tsp thyme, dried
8 cherry tomatoes
1 tbs of concentrated tomato paste
1 small bunch of shiraz or red grapes
Salt and pepper

Method

1. To make the ratatouille, heat the olive oil in a frypan over medium heat and sauté the onion – be careful it doesn’t brown. Set aside.
2. Sauté the capsicum for 4 minutes. Add the eggplant for another 4 minutes, then add the zucchini, tomato, thyme and rosemary and cook for 5 minutes. Stir regularly so the vegetables don’t stick to pan. Set aside with onions, and add salt and pepper to taste.
3. To make the veal paupiettes, lay flat the veal scallops and hit them with a rolling pin to tenderise the meat. Sear the pancetta for a few seconds on each side with the same saucepan you used to sauté the vegetables.
4. Place the pancetta slices evenly on top of each of the veal scallops. Cover with basil leaves and mozzarella, then roll up and secure the paupiettes with toothpicks. Cut each of the paupiettes into four. Use as many toothpicks as you need to secure the rolls.
5. Brown the paupiettes on all sides in the olive oil for in 7 minutes with the zucchini.
6. Add the white wine, thyme, cherry tomatoes, tomato paste and grapes and reduce heat to simmer until the jus thickens. Stir occasionally. Add salt and pepper to taste.
7. To serve, shape the ratatouille by pressing it into either a round or rectangular shaped pastry cutter on the serving plate. Remove pastry cutter. Carefully place the veal paupiettes on top of the ratatouille. Pour the sauce around the outside of the veal paupiettes and ratatouille for presentation.