Garlic potatoes with tomatoes and feta cheese

Ingredients for 4 servings:

• 1 kg tomatoes
• 1 kg new potatoes, medium-sized
• 1 tsp, heaped oregano
• 1 tsp fennel seeds
• salt and pepper
• 2 tbsp olive oil
• 200 ml vegetable stock
• 100 g olives, black, pitted
• 200 g sheep’s cheese
• 2 tbsp herbs, frozen
• 5 garlic cloves
• 50 g butter, soft

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

Using a small, sharp knife, cut out the green stems from the tomatoes in a wedge shape. Place the tomatoes in boiling water for a few seconds, place them in a sieve, rinse with cold water, and peel them, then quarter or eighth them depending on their size. Wash the potatoes and make several deep cuts lengthwise, close together. Finely crush the fennel seeds in a mortar and pestle or crush them with a rolling pin. Arrange half of the tomatoes in a roasting tin or casserole dish, season with salt and pepper, and sprinkle with oregano. Place the potatoes, cut side up, on top of the tomatoes, season with salt and pepper, drizzle with olive oil, and sprinkle with the fennel seeds. Pour in the vegetable stock and cook the potatoes in a preheated oven on the second rack from the bottom at 200°C (top/bottom heat) or 170°C (fan oven), gas mark 3, for about 45 minutes. Meanwhile, slice the olives and crumble the feta cheese. Peel the garlic cloves and mix with the softened butter and herbs. Press two garlic cloves through a garlic press and add to the butter. Finely slice the remaining garlic. Divide the remaining tomatoes, olives, and feta cheese among the potatoes, place the garlic and herb butter in flakes on top of the potatoes, and scatter the garlic slices over the top. Bake for another 15-20 minutes at 220°C (top/bottom heat), 200°C (fan oven), gas mark 4. Serve the garlic potatoes with a green salad or briefly pan-fried lamb or beef, or enjoy simply as they are.