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Black Bean Stew in garlic and yoghurt
The kind of Greek plate you make on repeat. garlic and yoghurt, a proper sear, and a finish of...
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Braised Paneer with olive and caper
This Greek Gratin leans on olive and caper to do the heavy lifting. We braise the Paneer for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the olive and caper elements, and pat the paneer dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the paneer and braise until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the feta and the rest of the olive and caper flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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