Tasty and flexible veggie bake, can make a batch and have many meals from it. As much as I have repeatedly, with single-minded insistence, attempted to make it work with sausages, they muddy the flavours a little and this is best with fish.
Pictured here with too many chunks of sausage and a lovely cut of, I think, red mullet.
Made in a beautiful Greek kitchen in Lefkada with presumably the same lighting designer as a Cornish tin mine, requiring the fumbled light of a phone to perform all but the most rudimentary tasks. Baffling. This inadequacy also resulted in my dumping a 400ml tin of what turned out to be tomato paste… Letting the whole thing out with water and thus making it a little more stew like resolved the situation remarkably well, albeit I’m sure resulting in a rather different end product, however.
Jamie Oliver