Sausage and pepper stew from Pelion (Spetsofai)

1. Cut the sausages into 1.5 cm slices, the peppers into wide strips and the onion into half-moons, and slice the garlic.

2. Brown the sausages all over in the olive oil in a wide frying pan for 5-6 minutes, then lift them out.

3. In the same fat cook the peppers and onion for 8-10 minutes until soft and lightly browned; add the garlic and chilli flakes.

4. Pour in the red wine, boil for 2 minutes, then add the grated tomatoes and oregano and season.

5. Return the sausages and simmer uncovered for 20 minutes, until the sauce is thick and glossy.

6. Serve hot with plenty of fresh bread to mop up the sauce.

Tip: Spetsofai is a peasant dish from Mount Pelion, where it's made with the local sausage flavoured with orange peel and leek. Any good-quality, well-seasoned fresh sausage will do.