Try Olia Hercules's bake then check out her Georgian fish and more of Olia Hercules's recipes.


  • 3 tbsp vegetable oil
  • 3 long shallots, sliced
  • 400g unpeeled potatoes, thinly sliced
  • 400g marrow, sliced into 1cm discs
  • 1 clove garlic, crushed
  • roughly chopped to make 2 tbsp each dill or basil or coriander
  • 150ml natural yogurt
  • 1/4 tbsp coriander seeds, toasted and crushed
  • to serve crusty bread


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Heat the oil in a baking tray in the oven until very hot. Add the sliced shallots, season with salt and pepper and bake for 5 minutes or until starting to soften and colour.

  • STEP 2

    Add the potatoes, season, then add the marrow slices. Season them well with salt and a little pepper. Turn the oven up to 200C/fan 180C/gas 6. Cook for about 20-30 minutes. You want the potatoes to start softening and the marrow to colour a little. If the potato is soft but the marrow is still very pale, put the grill on and cook for about 5 minutes.

  • STEP 3

    Put the garlic and some sea salt into a mortar and grind with a pestle to a paste, then add the herbs and continue to grind. Don’t worry about the notion of not bruising soft herbs here. It has been more than OK to muddle them with garlic, in Georgia, for thousands of years, so embrace it!

  • STEP 4

    Add the crushed herbs and garlic to the tray of vegetables. Turn the oven off and leave everything in it for a couple of minutes.

  • STEP 5

    Mix the yogurt with the crushed coriander seeds and some salt. Add a little bit of water to loosen it if needed. Give all the vegetables and herbs a good stir in the tray then serve, alongside some excellent crusty bread and a little yogurt on the side.


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