Croatian Peka

Traditionally cooked in an outdoor oven in Croatia, this hearty dish has been adapted into a delicious one-pot wonder which will serve four people. Feel free to experiment and switch out meat or vegetables for alternatives - it's a great way to use up any leftovers.

SERVES 4

METHOD

1. Preheat oven to 200°C fan / 220°C / Gas Mark 7.
2. Dice the meat.
3. Make the marinade: Combine 80ml of olive oil in a bowl with garlic puree, sundried tomato puree, black pepper and salt.
4. Add potatoes and vegetables into a large-lidded casserole dish.
5. Place diced meat on top of the vegetables, pour the marinade and wine over the top.
6. Add the rosemary, thyme and sage, trying to keep the herbs on top for easy removal later.
7. Place the lid on the casserole dish and cook for 1 hour 30 minutes.
8. Remove the lid, take out any thick herb stems and stir in 2 tbsp of olive oil. Cook for another 20 minutes.
9. Remove from the oven and serve with fresh bread to soak up the juices.