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main courses | serves 4
"In Greece and Turkey, the cooking technique known as yiachni refers to any vegetables (notably green beans and potatoes) stewed simply with onions, tomato, garlic, herbs and lashings of olive oil," says Andy. "This flavoursome stew works hot or at room temperature with a slab of feta, or as a side to grilled poultry."
1. Heat the oil in a large saucepan over a medium heat and sauté the onion, oregano and garlic for 4–5 minutes, until softened. Season generously.
2. Add the potatoes, tomatoes, bay leaves and tomato purée to the pan and stir well. Add enough water to just cover the mixture and then simmer, covered, over a low heat for 20–30 minutes.
3. Remove the lid, add the kalamata olives and continue to cook, stirring occasionally, for 10 minutes, or until the sauce has thickened and the potatoes are tender. Serve with a slice of feta cheese sprinkled with dried oregano and olive oil.
Per serving 376 cals, 19.4g fat (2.9g saturated), 7.2g protein, 39.7g carbs, 9.4g sugars
Recipe Andy Harris
Photo David Loftus
from Issue 26
ingredients• 4 tbsp olive oil, plus extra to serve
• 1 onion, sliced
• 1 tsp dried oregano, plus a little extra to serve
• 3 garlic cloves, thinly sliced
• 750g all-rounder potatoes, quartered
• 4 tomatoes, quartered, or 400g tinned plum tomatoes
• 3 bay leaves
• 1 tbsp tomato purée
• 200g stoned kalamata olives
• Feta, to serve