Samphire and Petits Pois Mash with Cannellini Ratatouille
by Susannah White
Research shows us that in order to have a robust and diverse microbiome we need to eat a wide variety of (plant) foods. In this dish we use samphire, which is a very salty plant grown on coastlines. As it is so high in sodium, it's not one to eat too often, however, good samphire is delicious with a succulent crunch. The petits pois help to increase the protein profile of the dish and add a touch of sweetness.
Ratatouille contrasts well with the mash, being tangy and full-flavoured. We find that it always takes longer to cook to perfection than anticipated - but it's worth the wait. Don't be tempted to rush in before it has had a good amount of time in the oven. You could also do this whole dish on the hob instead - you'll just need to be nearby and stir regularly.