This traditional dish comes from the beautiful island of Sicily and the recipe is very simple. The potatoes are seasoned with olives, capers, onions, oregano, sugar and white wine vinegar and this gives this dish its characteristic sweet and sour flavours. It can be served as a main course or side dish, either at room temperature or warm alongside meat or fish!

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6 medium-sized potatoes

2 white or brown onions

4 tsp of capers

20-25 green olives

2 tsp of dry oregano

70ml white wine vinegar

2 tsp of sugar

Fine sea salt

Freshly ground black pepper

Extra virgin olive oil

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1. Peel and chop the potatoes into medium bite-sized pieces. Add them to a bowl of water for about 10 minutes to wash off some of the starch and then dry them well.

2. Chop the onions into petals so that they cook at the same speed as the potatoes and get nice and caramelised.

3. Add a generous amount of olive oil to a large casserole dish or frying pan. Add the potatoes and cook them on a medium heat until they're nice and golden all over.

4. Then add the chopped onions to the pan, add a good pinch of salt and freshly ground black pepper and stir. Cook for 15 minutes on a medium heat with the lid on or until the potatoes are fully cooked.

5. Turn the heat off and add the capers and olives to the pan.

6. Mix the vinegar and sugar together until the sugar is completely dissolved and add this to the pan too along with the oregano and stir well.

7. Let it rest for 10 minutes with the lid on and serve. Or let it cool down and enjoy at room temperature.