Method

Place the diced meat in a bowl.

In a small blender, pulse the honey, garlic, paprika, oregano, marjoram, lemon juice and zest until you have a smooth marinade.

Pour over the meat and use your hands to cover every piece.

Preheat the oven to 180°C on the fan setting.

In a wide saucepan, heat the olive oil over medium to high heat and sear the meat for 5-6 minutes until nicely browned.

Add the onion, season and sauté for 2-3 minutes until the onion is soft.

Add the wine and reduce for 4-5 minutes before adding the stock (or water). Bring to a boil over a high heat and then remove from the stovetop.

Lay a large double layer of parchment paper on your kitchen counter.

Place the peppers, tomatoes, potatoes and meat in the middle, along with some of the juices from the pan.

Add the diced cheese on top and distribute the thyme sprigs around the meat.

Wrap the mixture in the parchment paper like a parcel and secure well with butcher’s twine.

Then wrap the paper parcel up snugly in aluminum foil. Place on a rack above a baking tray in the oven and cook for 2 hours, until the meat is tender.

Remove the oven rack and carefully open the parcel at the top, cutting away the string.

Return to the oven after increasing the heat to 200°C and cook for another 15-25 minutes to give the meat some color.

To serve, carefully empty your kleftiko onto a large platter and garnish with a few leaves of fresh marjoram or oregano and some lemon zest.

Originally published in Gastronomos magazine.