Greek
Greek
Sun-drenched Chicken Thigh Stew with feta and dill
A sun-drenched take on Chicken Thigh Stew, built on feta and dill and finished the way we like...
Greek · Soup
Greek Pork Bisque
Weeknight-friendly Pork Bisque with the lemon and oregano we come back to again and again. Big flavour, short shopping list.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the lemon and oregano elements, and pat the pork 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.
Turn up the heat and add the pork. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.
Stir in the dried oregano and the rest of the lemon and oregano 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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