Green peas stew

Heat the oil:

In a medium pot, warm 5 tablespoons of olive oil.

Sauté the aromatics:

Add the onion and garlic and cook over medium heat until soft and translucent.

Add the vegetables:

Add the potatoes, courgettes, peas and carrots. Increase the heat to medium–high.

Cook briefly:

Cook for 5 minutes, stirring occasionally.

Add the tomato paste:

Stir in the tomato paste and cook for 1 minute.

Add the fresh tomato:

Add the diced fresh tomato and season well with sea salt and pepper. Cook for another 2 minutes.

Add the liquid:

Pour in the hot water or vegetable stock.

Simmer:

Cover the pot and let it simmer gently over low heat for 40–50 minutes, or until the vegetables are tender.

Finish with oil and herbs:

Stir in the remaining olive oil and the fresh dill. Taste and adjust the seasoning if needed.

Reduce the liquid:

Cook for a further 10 minutes, partially covered, over medium heat until most of the liquid has evaporated and you can mainly see oil.

Rest:

Allow the dish to rest in the pot for 15 minutes before serving.

Serve:

Enjoy with a generous piece of feta or another white cheese, and some crusty bread.