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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.