Jimmy’s Friday Night Feast builds 
Let’s eat more British brown crab 
5 Gluten free Christmas biscuit recipes 
12 Christmas cocktails 
Our best ever roasted potato recipes 
Live Q&A with Gennaro Contaldo 
Live with Gennaro 
Jamie Oliver’s Top 5 Kitchen Products 
Mega meatball sub: Jamie Oliver 
Brilliant baked cannelloni: Gennaro Contaldo 
Campaigns
Quick Easy and Healthy 
Nutritional Advice 
Family
Ministry of Food
Cookery School
Baked feta & tomatoes
Tap For Method
Ingredients
- 250 g feta cheese
- 500 g mixed tomatoes
- 1 handful of kalamata olives (stone in)
- 200 g sourdough
- ½ bunch of fresh basil
- olive oil
Tap For Method
Jamie Magazine
Tap For Ingredients
Method
- Preheat the oven to 180ºC/gas 4.
- Crumble the feta into large chunks, roughly chop some of the tomatoes, leaving the smaller ones whole, then destone the olives.
- Tear the sourdough into chunks, and pick the basil leaves.
- Combine the feta cheese, tomatoes, olives, sourdough and a splash of oil in a baking tray.
- Season, then pop it into the oven for 30 minutes, or until the tomatoes are tender and the feta is golden at the edges.
- Scatter over the basil and serve.
Comments