Our tested Stir-Fried Sweet Potato Galette: rustic, generous, and balanced with lemon and oregano. Serves 6 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the lemon and oregano 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 stir-fry until it takes on colour and the edges catch, 4 to 6 minutes.
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 fennel along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the topping and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Greek
Members
Weeknight-friendly Mushroom Gratin with the olive and caper we come back to again and again....
Greek
Members
The kind of Greek plate you make on repeat. garlic and yoghurt, a proper char, and a finish of...
Greek This Greek Hash leans on olive and caper to do the heavy lifting. We glaze the Tofu for real...
Greek
Members
This Greek Flatbread leans on feta and dill to do the heavy lifting. We crisp the Squash for...