22 Street Lane Nursery - Dish of the Month

September 2024 Dish of the Month Recipe Sundried Tomato, Black Olive and Oregano Loaf

Ingredients: • 225g soft vegan butter • 225g self-raising flour • 5 large free-range eggs • 75g sliced black olives, drained • 100g sun-dried tomatoes • 5g fresh or dried oregano

Method: 1. Using a kitchen aid or hand mixer, soften the butter in a mixing bowl then add the eggs, one at a time to a nice, consistent batter. 2. Sieve your self-raising flour and then slowly whisk it into your batter. 3. Drain and then finely dice the sun-dried tomatoes. Add them to the mix along with the sliced dry black olives. Add any additional herbs you like, we use a sprinkle of oregano. 4. Preheat the oven to 180C for 10 minutes before adding the batter to a greased or parchment tray loaf tin. Bake for 30-35 minutes until the mix is golden and set. We find this recipe works great with other ingredients such as squash, courgettes and cheese and is great for snacks and a late lunch.