Okra braised in olive oil and tomato (Bamies latheres)

1. Trim the conical stem end of each okra all the way round, like sharpening a pencil, without piercing the pod.

2. Toss them in a bowl with the vinegar and 1 teaspoon salt and leave in a sunny spot or at room temperature for 30 minutes, then rinse and drain – this stops them going slimy.

3. Soften the sliced onion in half the olive oil in a pan for 5 minutes, then add the garlic, grated tomatoes and sugar and cook for 5 minutes.

4. Add the okra, pour in about 150 ml water, season, cover and simmer gently for 30-35 minutes; shake the pan instead of stirring.

5. Finally add the rest of the oil and the chopped parsley.

6. Serve lukewarm with feta and bread, or alongside roast chicken.

Tip: The vinegar soak is a Greek home cook's trick: it keeps the okra in shape and not slimy. If you're short of time, frozen okra works too and doesn't need soaking.