20/07/2026
Winter dinners don't get easier than this.
Take a block of our South African Plain Feta, packed without brine, and settle it into an oven dish. Pile olives, roasted tomatoes and a few slivers of garlic around it. A good glug of olive oil over the top, a pinch of oregano and chilli flakes, then into a 190°C oven for about 15 minutes. Finish it under the grill until the top just catches colour.
Then comes the trick only feta can pull: it softens and turns spoonable without melting into a puddle. Drag a piece of warm, toasted bread through the middle and scoop up the garlicky oil while you're there.
Five minutes to assemble. Tastes like you tried a lot harder than that.
Bake it whole as a starter tonight, or double the tomatoes and olives and fold the whole dish through hot pasta tomorrow.
Leeuwenbosch. Deliciously Dairy 🐄