Peas braised in olive oil with dill (Arakas latheros)

1. Chop the onion and spring onions, slice the carrots, cut the potatoes into small cubes and grate the tomatoes.

2. Soften the onion and spring onions in half the olive oil in a pan for 5 minutes.

3. Add the carrots and potatoes, toss for 2-3 minutes, then stir in the peas.

4. Add the grated tomatoes and about 200 ml water, season, cover and simmer gently for 25-30 minutes until all the vegetables are tender and the sauce has thickened.

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

6. Serve lukewarm as a side dish, or on its own with feta and bread.

Tip: It's great with frozen peas too, just shorten the cooking time to 15 minutes. Dill gives it the typical Greek spring flavour – don't leave it out.