Easy Seasonal Recipe: Briam - Greek Potato and Courgette Bake

This is as seasonal as recipes get, using all the vegetables we have at our allotment. The slow cooking method makes the ingredients intensely flavorsome and moreish.

 500g potatoes, scrubbed and sliced 3mm thick

 2 large courgettes, sliced 3mm thick

 2 medium red onions, sliced 3mm thick

 3 medium tomatoes

 60 mL olive oil

 Small handful of chopped fresh parsley

 METHOD  

- Preheat oven to 200 C, and find a large baking dish (a lasagne dish is ideal, as long as it’s big).

- Layer sliced vegetables into baking dish, they only want to be about three layers deep.

- Puree tomatoes, you don’t need to peel them, just zizz in a blender. Pour over vegetables.

- Pour over olive oil and stir to coat vegetables. Add 100mL water to the dish. Season with a pinch of salt and ground black pepper.

 - Pop the dish in the bottom of the oven and cook for 90 minutes to 2 hours, checking every half hour. The water should gradually evaporate leaving the dish rich and gooey.

- You can also cook other dishes in the oven as you cook the briam (saves energy).

- Sprinkle with parsley to serve. Briam can be served fresh from the oven or at room temperature.

- This is traditionally a main course served with feta cheese, but you can serve it as a side with some protein if you wish.