Meera Sodha's vegetarian recipe for patates yahni

"Perhaps a slow-cooked Spanish omelette if it's a date night with Hugh at the kitchen island (like this Friday) but today, the solution is Greek. Yahni is the Greek word for a style of cooking: vegetables braised in plenty of olive oil and tomatoes, until tender. It's a way of being, a vote for the simple and the slow and the good (but it is also dinner, if you wish)."

"Bring to a boil, then cover the pan, turn down the heat to simmer and leave to cook for 20 minutes. Meanwhile, blitz the feta, yoghurt, lemon zest and juice, three tablespoons of olive oil and a big pinch or two of salt, until smooth and creamy. Stir the olives into the tomato and potato mix, then simmer uncovered for 15-20 minutes more, until the potatoes are soft and the sauce has thickened n"

Yahni is a Greek braising method of cooking vegetables in olive oil and tomatoes until tender. The recipe begins by frying sliced red onion in five tablespoons of extra-virgin olive oil until soft, then adding garlic. Desiree potatoes are cut into 2cm wedges, tossed with oregano and oil, then combined with tomato purée, chopped tomatoes and water and simmered covered for 20 minutes. A feta and Greek yoghurt mixture is blitzed with lemon zest, lemon juice, olive oil and salt to create a creamy finish. Olives are stirred in and the dish simmers uncovered until potatoes are soft and the sauce thickens. Serve with crusty bread, flatbreads, pickles or a fried egg.

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