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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.