INGREDIENTS
800 grams small waxy potatoes
1 cup mixed black and green olives
olive oil
1 tablespoon finely chopped rosemary
sea salt and freshly ground pepper
1 punnet cherry tomatoes
METHOD
Preheat the oven to 200°C.
Place the potatoes and olives in a baking dish. Toss with olive oil, rosemary and season with sea salt and freshly ground pepper.
Roast until crisp and tender then add the cherry tomatoes and turn to coat. Roast until the skins just start to burst, about 5 minutes.
Transfer to a serving dish.
Christmas menu: Serve with Prawns in Bacon with Mango and Avocado Salad, Peppered Eye Fillet with Pecorino and Herb Dressing, Turkey Breast with Spinach and Tarragon Stuffing, a Summer Salad with Lemon Dressing and Rasperry, White Nectarine, Lemon Curd and Limoncello Parfaits to finish.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.