The aromas will waft enticingly through the kitchen as this little gem bakes in the oven. Don’t skimp on the crusty bread when serving.
Serves: 8
INGREDIENTS
350 grams mixed olives
1 each red and yellow capsicum, thinly sliced
3 tablespoons olive oil
1 teaspoon fennel seeds
½ teaspoon chilli flakes
zest and juice 1 lemon
10 whole cloves garlic, peeled
2 bay leaves
12 cherry tomatoes, 10 halved and 2 chopped
200 gram block feta cheese
To serve
crusty bread
METHOD
Preheat the oven to 180°C.
Combine all the ingredients except the feta and tomatoes in a large baking dish.
Roast for 25 minutes, stirring occasionally.
Stir the halved tomatoes into the vegetables.
Break the feta in half and place in the dish then top with the chopped tomatoes.
Spoon some of the oil from the pan over the feta and top with a grind of black pepper.
Bake for a further 8 minutes until the cheese has softened and the tomatoes are tender.
Serve warm with plenty of crusty bread.
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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.