Anna Jones feta traybake

Heat the oven to 200C (180C fan)/400F/gas 6. Tumble the potatoes on to a 30cm x 40cm baking tray and squeeze over two of the lemon pieces, then toss the rinds into the tray with the rest of the unsqueezed lemons. Add the garlic, thyme and chilli flakes and a generous glug of olive oil. Season well with salt and pepper, toss everything together, and make sure everything is coated with oil. Break the feta into large chunks and sprinkle it over the potatoes. Drizzle with oil again, then bake for 45 minutes, until the potatoes are crisp and the feta is chewy in the middle and crisp on top. Remove from the oven, then prepare the peas. Put them in a bowl, pour boiling water over them for 30 seconds, then drain. Sprinkle the peas into the tray and put it back into the oven for another few minutes. Top with the fresh herbs, then drizzle with plenty of extra-virgin olive oil. The lemons have done their work now and will have transferred all their favour to the potatoes, so scoop them out before serving in the middle of the table.

Good

% Daily Values based on a 2,000 calorie diet