Baked feta with preserved tomato, olives and oregano from The Gourmet Farmer Deli Book: Food As It Used to Taste by Matthew Evans and Nick Haddow and Ross O'Meara

  • red onions
  • oranges
  • Show all ingredients...

  • EYB Comments

    Can substitute storebought feta cheese for the book's "Feta cheese" recipe, which requires up to 12 hours advance preparation and several days to pickle. Can substitute storebought preserved tomatoes for the book's "Preserved roast tomatoes" recipe, which requires 2 days advance preparation and includes the book's "Vinegar" recipe, which requires 2 weeks advance preparation. Can substitute storebought pickled olives for the book's "Pickled olives" recipe, which requires 2 months advance pickling.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute storebought feta cheese for the book's "Feta cheese" recipe, which requires up to 12 hours advance preparation and several days to pickle. Can substitute storebought preserved tomatoes for the book's "Preserved roast tomatoes" recipe, which requires 2 days advance preparation and includes the book's "Vinegar" recipe, which requires 2 weeks advance preparation. Can substitute storebought pickled olives for the book's "Pickled olives" recipe, which requires 2 months advance pickling.

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