Dean Edwards’ Ratatouille Linguine

  • Preparation Time : 10 minutes
  • Cook Time : 20 minutes
  • Serves : 4
  • Type : Main Course

This recipe was seen on the recent myLakeland Live – An introduction to Knife Skills with Dean Edwards. Whilst the free masterclass centred around the skills needed to make the meal, he based his chopping and cutting on this seasonal recipe. Brunoise, chiffonade, julienne, you name it – he demonstrated it! And the pasta was wonderful too… Enjoy!

Our events saw us demo with the Lakeland Fully Forged Stainless Steel 5-Piece Knife Block. Replicate the skills showcased in our live event and order online today.


  • For the linguine
  • 3 tbsp olive oil 
  • 1/2 medium, approx. 150g aubergine diced
  • green pepper diced
  • 150g cherry tomatoes halved
  • red onion diced
  • 3 cloves garlic minced
  • 2 tbsp fresh thyme leaves picked
  • 2 heaped tbsp tomato purée 
  • 150ml white wine 
  • 280g linguine pasta 
  • A small portion parmesan cheese for serving
  • A small portion fresh basil for serving
  • For the pineapple salsa
  • 1/2 small pineapple peeled and finely diced
  • red onion very finely diced
  • 1/2 red chilli desseded and very finel diced
  • 3 tbsp fresh coriander chopped
  • juice of lime 
  • 30ml olive oil 


  1. Cook the vegetables in a large pan along with some oil and salt and pepper until softened and stirring occasionally. This will take approx. 10 minutes. Add in the garlic and thyme then cook for a further 3 minutes. Pour in the wine and reduce by half then stir through the puree. Cook for a further 2 minutes then add some pasta water to let down the sauce.
  2. Meanwhile cook the pasta to the packet’s instructions, drain but reserve some of the cooking liquid for the ratatouille, toss through the ratatouille before serving with a grating of Parmesan and some fresh basil.
  3. As an added bonus in the knife skills class, Dean showed us some trickier cuts with more challenging fruit and vegetables which he then created a salsa with. Why not enjoy with tortillas on movie night! For the Lakeland Pineapple Salsa:
  4. To make the salsa, place the diced pineapple, onion, chilli and coriander in a bowl then dress with the lime juice and olive oil, season with salt and pepper. Leave to stand for 10 minutes to let the flavours develop.