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Honey and walnut Chicken Breast Pudding
This Greek Pudding leans on honey and walnut to do the heavy lifting. We braise the Chicken...
Greek · Salad
Garlic and yoghurt Sweet Potato Slaw
The kind of Greek plate you make on repeat. garlic and yoghurt, a proper grill, and a finish of fresh herbs.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the garlic and yoghurt elements, and pat the sweet potato 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 sweet potatoes and grill until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the red wine vinegar and the rest of the garlic and yoghurt flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn along with a splash of stock or water, then cook briskly 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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