Baked feta parcels with pepper confit, sage and lemon

  • Preparation time: 30 minutes
  • Cooking time: 55 minutes
  • Total time: 1 hour 25 minutes

Serves: 4


2 tbsp olive oil
½ red onion, halved and sliced
4 romano peppers, sliced
2 garlic cloves, sliced
1 tbsp sherry vinegar
½ tsp sweet smoked paprika
2 x 200g packs feta, halved
1 lemon, 4 strips pared zest
4 sage leaves, shredded


1. Heat the oil and fry the onion, peppers and garlic over a low-medium heat, stirring occasionally, for 15 minutes, until soft. Stir in the vinegar; scrape the pan with a wooden spoon to deglaze. Stir in the paprika, reduce the heat and cover. Cook for 15-20 minutes, stirring now and then, until the veg are very soft; season.

2. Preheat the oven to 200°C, gas mark 6. Place each block of feta on a 20cm square piece of foil or baking parchment. Divide the confi t between them and top with a strip of lemon zest and some shredded sage. Wrap up into loose parcels and tightly seal the edges. Bake for 15-20 minutes, until the feta has softened. Carefully unwrap at the table and serve with toasted pitta bread and salad, if liked.