The SV Times Presents - Cooking with Kacyn

Hi, I'm Kacyn McPherson-Hill and as one of the top chefs in the city, I've been asked to write a cooking column.

I've agreed to use my lovely home kitchen for the column. You need some free counter space and a stove to cook most meals. A variety of cooking utensils and pots will make it easier though you can improvise that sometimes.

Today's recipe is Ratatouille - a french classic

Now my first cooking tip is always buy in season produce and the best quality ingredients that you can afford.

Ratatouille requires tomato paste, onion, a small eggplant, small zucchini and 1 largish red bell pepper.

My second cooking tip is to buy kitchen appliances that will save you time and make cooking a more enjoyable experience. I know that some chefs insist that all you need is a sharp knife; that you should chop and mix all ingredients yourself. If that puts you off the idea of cooking, then use an appropriate gadget. Cooking at home is healthier and cheaper than your average restaurant.

Of course, The Bistro where I work is not an average restaurant. Our food is very healthy, but it's not at all cheap.

I place each of the vegetables into this food processor which I've set to fine slice. It's important to keep the vegetables separate at this stage.

Once the vegetables are sliced, I put the tomato paste into a dish and carefully consecutively lay each type the vegetables on top, making sure that they overlap. See how I've made a pretty pattern with the assembled layers.

I recommend starting in the center and working your way outwards. Drizzle with olive oil, add a dash of salt and pepper.

Place the dish in a hot oven and bake for about 40 minutes.

You want the vegetables are releasing their juices but not completely limp.

Remove from the oven and serve on a plate with some good crusty French bread. Suitable for lunch or a light dinner.