Lecho (Hungarian Pepper Stew)

Lecho ("lecsó") is the taste of the Hungarian summer – made from few but good-quality ingredients, and it is precisely its simplicity that makes it inimitable.

1. Cut the onion into rounds, and in the oil, over a medium heat, sweat it glassy (about 5 minutes).

2. Add the peppers cut into strips, and braise them for a few minutes, until they soften a little.

3. Take it off the heat, stir in the paprika, then add the diced tomato.

4. Salt it, and over a medium heat cook it until the pepper softens but still has bite – do not cook it to a mush, keep it chunky.

Tip: Lecho is only as good as its ingredients – it is finest with ripe, fleshy tomatoes and fragrant peppers.