One of my most treasured books is my Greek Cookery book, bought in Athens in 1976 long before glossy cook books—and TV programmes –became all the rage. This was simple Island cooking—totally authentic and simple to do. The pictures left a lot to be desired but as a momento of fabulous food it was –and is—perfect. Last week I decided to make a long-time favourite, Greek Lemon Potatoes– a perfect accompaniment to all meat dishes especially roast chicken. Also fabulous with a Greek salad, maybe some tzatziki and of course a glass of wine under the trees in the garden—ah, life in Africa.

The dish is really easy—the most arduous thing is peeling the potatoes. If you can get someone to do that for you—all pain is over. The result is meltingly delicious, lemony, garlicky and fragrant with oregano and just the right amount of piquancy to make it interesting. Do use real lemon juice and good olive oil obviously. Kalo oreksi!

INGREDIENTS

4 large potatoes peeled and quartered

1 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon oregano

2 cups chicken or veg stock

Juice of one lemon

2 cloves or more of crushed garlic

1/2 cup olive oil

1 tablespoon butter.

METHOD

Place potatoes in baking dish–glass is best–round side down

Mix all other ingredients and pour over potatoes

Bake uncovered in 170 degree oven for about 90 minutes . Test for doneness which will depend on the size of potatoes used..

When done most of the liquid will be soaked into the potatoes.

Place under griller for about 10 minutes –watch for burning.

Told you it was easy! Can be served hot or at room temperature. Delicious