DETAILS
Serves 4
INGREDIENTS
- 1 kg potatoes, peeled and roughly cut into thick slices
- 2 tbsp light olive oil
- 2 medium red onions, roughly chopped
- 3–4 cloves garlic, chopped
- 5 whole cloves
- 1 tsp allspice berries, roughly crushed
- 1 cinnamon stick
- 2 bay leaves
- 1½ tbsp tomato purée
- 1 tbsp soy sauce
- 1 tbsp raisins
- 400g can chopped tomatoes
- 700ml vegetable stock
- 2 x 400g cans cannellini beans, drained and rinsed
- 3 sprigs of rosemary
- 150g baby spinach leaves
- pinch of orange zest
- juice of ½ orange
- handful of flat-leaf parsley leaves, finely chopped
- tzatziki and salad, to serve
METHOD
- Preheat the oven to 200C/fan 180C/gas 6. Bring the potatoes to the boil in a pan of cold water, and boil for 2 minutes. Drain, then set aside to cool and steam-dry slightly.
- Heat ½ tablespoon of the oil in a medium-large saucepan or casserole dish, over a medium-low heat. Add the onions and cook for 8 minutes until lightly browned and softened.
- Add the garlic, spices, bay leaves and some salt and pepper and cook for 1 minute, mixing constantly. Add the tomato purée, soy sauce, raisins, chopped tomatoes and stock. Bring to the boil, cover, reduce to a simmer and cook for 20 minutes.
- Add the cannellini beans, bring back to the boil, then simmer again for 15 minutes. Add a splash of water if you need to.
- Meanwhile, heat the remaining oil in a roasting tin, then add the potato slices, rosemary and some salt and pepper. Roast for 25 minutes, turning halfway until golden and cooked through.
- Once the stifado is ready, stir in the spinach leaves and heat just to wilt, then add the orange juice, zest and parsley and adjust the seasoning to taste. Serve with the roasted potatoes, with a leafy salad and tzatziki on the side.
Recipe created by Kathryn Bruton, @kathryn_bruton.
Photography by Catherine Frawley @catherine_frawley