FLAVOURS OF THE Mediterranean

OVEN-BAKED POTATO SLICES WITH CAPERS AND ANCHOVIES

SERVES 4

This dish is simple and so delicious. It’s perfect on its own with a leafy salad, and a great accompaniment to lamb or fish. If you fancy making it even richer, you can always add a dash of double cream.

• 4 medium waxy potatoes, washed and patted dry
• 2 green sweet peppers, seeded and sliced into strips
• 4 tbsp extra-virgin olive oil
• 200g red tomatoes, chopped
• 2 tbsp pickled capers
• 8 anchovy fillets
•⁴/5 cup (200ml) dry white wine
• 2 tsp dried oregano
• 1 tsp freshly ground black pepper
• sea salt, to taste

1. Preheat the oven to 180°C/gas mark 4.

2. Slice the potatoes very thinly using a mandolin or asharp knife and place in acolander with a touch of salt for 15 minutes.

Fry the sweet pepper in 1 tbsp olive oil for a few minutes or