Croatian Peka

Traditionally cooked in an outdoor oven in Croatia, this hearty dish has been adapted into a delicious one-pot wonder which will serve four people. Feel free to experiment and switch out meat or vegetables for alternatives - it's a great way to use up any leftovers.



  • 850g diced lamb (or other meat/fish)
  • 1 tbsp garlic puree (or finely chopped fresh garlic)
  • 1 tbsp sundried tomato puree
  • 80ml olive oil + extra 2 tbsp
  • Black pepper
  • Salt to season
  • 600g potatoes
  • 1 large carrot, chopped
  • 1 courgette, chopped into chunks
  • 1 green pepper, chopped into chunks
  • 1 small aubergine, chopped into chunks
  • 1 large onion, chopped into chunks
  • 250ml white wine
  • Thyme, rosemary and sage (plus any other fresh herbs)


  1. Preheat oven to 200°C fan / 220°C / Gas Mark 7.
  2. Dice the meat.
  3. Make the marinade: Combine 80ml of olive oil in a bowl with garlic puree, sundried tomato puree, black pepper and salt.
  4. Add potatoes and vegetables into a large-lidded casserole dish.
  5. Place diced meat on top of the vegetables, pour the marinade and wine over the top.
  6. Add the rosemary, thyme and sage, trying to keep the herbs on top for easy removal later.
  7. Place the lid on the casserole dish and cook for 1 hour 30 minutes.
  8. Remove the lid, take out any thick herb stems and stir in 2 tbsp of olive oil. Cook for another 20 minutes.
  9. Remove from the oven and serve with fresh bread to soak up the juices.