For 6

600g (3 packs) feta cheese, broken into rough 2cm pieces
20 large or 30 small cherry tomatoes
20 capers
15 Kalamata olives, halved and stoned
2 tablespoons olive oil
6 sprigs of thyme or marjoram


To make the saganaki as individual parcels for cooking on an open fire, place about 100g of feta on a square of foil. Add a few cherry tomatoes, a teaspoom of capers and 3 olives, and drizzle with a little olive oil. If using larger tomatoes, cut them up into cherry-tomato-sized cubes.

Put a sprig of the herbs on top and fold up the parsley loosely. Cook in the fire for 10-15 minutes.

If you want a communal dish in the middle of the table, preheat the oven to 200°C/gas mar 6, put the cheese in a shallow ovenproof dish with everything else and bake it in the hot oven 15 minutes until the cheese is bubbling and browning on top. This must be eaten hot or warm.

From Sarah Raven's Garden Cookbook by Sarah Raven
Bloomsbury

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