Recipe: Sarah Raven's Baked Feta with Thyme and Tomatoes

Saganaki is Cretan shepherds' food - simple, imprecise and always delicious. This is the Conderton pottery take on the recipe, prepared and served in one of our suitably rustic handled pie dishes.

Serves 6-8

Ingredients

• 3 x 200g packs of feta cheese, broken into roughly 2cm pieces
• 6 sprigs fresh marjoram or thyme
• 20 small cherry tomatoes (you can also add large tomatoes)
• 20 capers
• 15 Kalamata olives, halved and stoned
• 2 tablespoons olive oil
• aluminium foil

Method

Loosely combine the ingredients into a large salt-glazed pie dish and place in a hot oven for 10-15 minutes, until the cheese is golden and bubbling. Serve with crusty bread.