I picked two dishes that were recommended to go together; Potatoes with Red Onions and Tomatoes, and Filled Aubergine Rolls. The potatoes were tossed in olive oil with crushed garlic, salt and pepper, had slices of tomato and red onion nestled between and popped into a low oven for an hour.
Then back in the oven surrounded by the rest of the filling, this time with the potato dish now with the lid off. A quick blast of heat to get it all crisped and melty. The aromas wafting from the oven were incredible.
Unfortunately as it was getting late the potatoes were a little less cooked than I would have liked, but it was still a really flavoursome meal and a nice change of pace in the midst of winter and its roots and squashes. Mmmmm!