Cabbage rice with tomato (Lahanorizo)

1. Quarter the cabbage, cut out the core and slice the leaves into thin strips; chop the onion finely and grate the tomatoes.

2. Soften the onion in half the olive oil in a wide pan for 5 minutes, then add the tomato purée and fry for 1 minute.

3. Stir in the cabbage and cook over medium heat, stirring often, for 8-10 minutes until wilted.

4. Add the rice, grated tomatoes, chilli and about 400 ml hot water, season, cover and simmer gently for 18-20 minutes until the rice is tender.

5. Take off the heat, drizzle with the remaining oil and the lemon juice, cover and rest for 5 minutes.

6. Serve warm or lukewarm as a side dish, or on its own with feta as a Lenten meal.

Tip: Lahanorizo is a humble but very tasty dish from the Greek winter kitchen. As a side, cook it with less water so it's drier; on its own, it can stay juicier.