INGREDIENTS
800 grams small waxy potatoes
1 cup mixed black and green olives
olive oil
1 tablespoon finely chopped rosemary
sea salt and freshly ground pepper
1 punnet cherry tomatoes
METHOD
Preheat the oven to 200°C.
Place the potatoes and olives in a baking dish. Toss with olive oil, rosemary and season with sea salt and freshly ground pepper.
Roast until crisp and tender then add the cherry tomatoes and turn to coat. Roast until the skins just start to burst, about 5 minutes.
Transfer to a serving dish.
Christmas menu: Serve with Prawns in Bacon with Mango and Avocado Salad, Peppered Eye Fillet with Pecorino and Herb Dressing, Turkey Breast with Spinach and Tarragon Stuffing, a Summer Salad with Lemon Dressing and Rasperry, White Nectarine, Lemon Curd and Limoncello Parfaits to finish.
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latest issue:
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.