This simple Greek-inspired tray bake is quick, cheap to make and a great throw-together meal or side for a group.
Serves: 6
INGREDIENTS
3 tablespoons extra virgin olive oil
2 tablespoons each lemon zest and dried oregano
3 whole cloves garlic
2 x 400-gram tins butter beans, drained
700 grams small roasting potatoes (or large potatoes cut into chunks)
1 lemon, halved
200ml vegetable stock
sea salt and ground pepper
100 grams feta
fresh oregano or thyme leaves, to serve
METHOD
Preheat the oven to 180°C fan bake.
Place the olive oil, lemon zest, oregano and garlic onto a large oven tray. Add the butter beans and potatoes and toss to coat.
Squeeze the lemon halves over then add the squeezed halves to the tray. Pour over the vegetable stock and place in the oven for 20-30 minutes, or until potatoes are golden and crispy.
Remove from the oven, season with salt and pepper and crumble over the feta. Garnish with fresh herbs and serve warm or at room temperature.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.