ONE-PAN WHOLE FETA IN SPICY TOMATO SAUCE
To serve (optional)
Serves 2-3
l A good glug of olive oil l 1 onion, finely chopped l Sea salt and freshly ground
black pepper l 2 garlic cloves, crushed l A pinch of dried oregano l 1tsp rose harissa paste,
or to taste l 400g tin of chopped tomatoes l 250g (9oz) cherry tomatoes l A pinch of caster sugar l 1 roasted red pepper from a jar,
drained and cut into slivers l 200g block of feta cheese l 4 pitted black olives, roughly chopped (or a blob of tapenade if you have an open jar) l Thick Greek-style yoghurt, basil or oregano leaves or dried oregano
Heat the olive oil in a 24cm sauté pan (that’s ideally about 6cm deep), then add the onion and a pinch of salt and cook slowly until soft but not coloured, about 10 minutes. Add the garlic, oregano and harissa and cook for a minute or two more.
Add the tinned tomatoes, then half-fill the empty tin with water, swirl it around and add this to the pan, along with the cherry tomatoes, sugar, red pepper and some salt and pepper, bearing in mind that feta is salty. Bring to the boil and bubble fast for 10-15 minutes, giving it an occasional stir, until most of the liquid has evaporated and it has become jammy (but not dry). Check the seasoning and add a splash of water for a slightly sloppier mixture or less intense flavour, if necessary.
Drain the feta of its liquid and nestle it into the middle of the sauce. Cook gently, uncovered, for 5-10 minutes until the cheese has warmed through and softened a little. Heap the olives onto the feta, and (if using) dot yoghurt over the sauce, then add basil or oregano leaves (or sprinkle with dried oregano) and serve.