Jamie Magazine
By Andy Harris
About the recipe
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.
Recipe From
Jamie Magazine
By Andy Harris
1 onion
3 cloves of garlic
750g all-rounder potatoes
4 ripe tomatoes or 1 x 400g tin of plum tomatoes
200g kalamata olives (stone in)
4 tablespoons olive oil, plus extra to serve
1 teaspoon dried oregano, plus extra to serve
3 fresh bay leaves
1 tablespoons tomato purée
feta cheese
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