Miss out meat with pie recipe

Marcus Lane and Gareth Ducker at the Rafters Restaurant, Nether Green
Marcus Lane and Gareth Ducker at the Rafters Restaurant, Nether Green
Have your say

Another top Sheffield chef has prepared a recipe for The Star’s Great Pie and Peas Up campaign - and today’s dish has been designed for the city’s non-meat eaters to enjoy.

Marcus Lane, who runs Rafters in Nether Green, has devised a recipe for ratatouille flaky lattice as a suggestion for vegetarian readers.

The campaign is being launched to fund a new inpatient unit at St Luke’s, and The Star has pledged to raise £100,000 to fund one of 14 single rooms.

Readers are asked to host pie and pea suppers anytime in March, asking guests for donations in return.

Everyone who registers receives a special pack with invitations, a poster and place mats.

* Visit Pie and Peas Up to register.

Marcus Lane’s recipe

INGREDIENTS - one onion, one each of red, green and yellow peppers, one courgette, one aubergine, six large tomatoes, all diced. Two crushed garlic cloves, 12 halved pitted olives, eight basil leaves, one thyme sprig, one block flaky pastry, two tbsp tomato puree, salt, cayenne pepper. METHOD: Fry onions, peppers, courgette and aubergine, season. Transfer to cooking pot. Add tomato puree, tomatoes, garlic, olives, herbs. Cook for four mins, cool. Roll out pastry into identical pieces. Lay first piece flat, spoon mixture in centre. Cut slits into second piece and pull apart forming lattice. Place over ratatouille and gently press edges together. Egg wash and bake in oven at 200C for 15 to 18 mins.