Rick Stein's Cornish Briam
The thought behind this recipe was to come up with a dish that uses all the vegetables currently grown by the farmers who supply our restaurants in late August – things like carrots, courgettes,...
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Cooking tools:
- Oven
- Roasting pan
- Baking dish
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Mixing bowl
- Aluminum foil
- Kitchen spoon
- Spoon
- Chopping knife
- Colander
- Plate
- Kitchen scale
- Measuring cup
- Serving platter
Ingredients
- 150ml olive oil, plus extra for greasing
- 500g waxy new potatoes, peeled and cut lengthways into 5mm slices
- 400g carrots, peeled or scrubbed and sliced lengthways
- 2 large courgettes (about 400g) sliced lengthways
- 1 large onion, peeled and sliced
- 5–6 garlic cloves, peeled and sliced
- 300g tenderstem broccoli
- 4 large tomatoes (or 6 medium),thickly sliced
- 1 red or green finger chilli, sliced
- Handful flatleaf parsley, chopped
- A few thyme sprigs, leaves stripped from the woody stalks
- 200ml passata
- 100g feta cheese, crumbled
- Salt
- black pepper
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