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Island Chickpea Stew with feta and dill
Weeknight-friendly Chickpea Stew with the feta and dill we come back to again and again. Big...
Greek · Snack
Lemon and oregano Pork Fritters
This Greek Fritters leans on lemon and oregano to do the heavy lifting. We grill the Pork 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 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. Grill over a medium-high heat, turning once, until nicely charred and cooked through.
Stir in the greek yoghurt and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the spinach 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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