Ratatouille and le grand aïoli: Matthew Ryle’s classic French dishes for Bastille Day

The summery fireworks of a proper Provençal ratatouille, plus a seasonal veg-centric centrepiece based around a superbly garlicky mayo

When writing recipes, it’s good to get into the right headspace. The sky’s clear, it’s warm out (maybe not quite hot enough for my liking) and I’m sitting in the sun, possibly with a glass of rosé in hand. I’m transported to the French Riviera, and that glamorous, sun-drenched coastline, and it’s the perfect setting for two of the most summery French classics: ratatouille and grand aïoli, especially in the run-up to Bastille Day on 14 July. Ratatouille is a glorious riot of stewed vegetables, and I like to serve it with a vibrant French take on pesto. Le grand aïoli, meanwhile, is a feast of seasonal veg, boiled eggs, anchovies and plenty of garlicky mayo for dipping. Both make brilliant centrepieces, or to serve alongside your next barbecue.