Green beans braised in olive oil and tomato (Fasolakia ladera)

1. Top and tail the green beans and break the longer ones in half; peel the potatoes and cut them into large chunks.

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

3. Stir in the green beans and toss for 5 minutes so they're glossy with oil.

4. Add the grated tomatoes, sugar, potatoes and about 250 ml water, season, cover and simmer gently for 40-45 minutes, until the beans are completely soft and the sauce has thickened.

5. Finally add the rest of the oil and the chopped parsley and cook for 2 more minutes.

6. Serve lukewarm with feta and fresh bread.

Tip: "Ladera" means vegetables cooked in olive oil; Greeks eat them at room temperature with plenty of oil. Don't stir too much – just shake the pan so the beans don't break.