Tomatoes and peppers stuffed with rice (Gemista)

1. Slice the tops off the tomatoes (keep these "lids"), scoop out the insides and blend them; also cut the tops off the peppers and remove the seeds.

2. Sprinkle the insides of the hollowed vegetables with a little salt and sugar and stand them upside down in a roasting tin.

3. Chop the onions finely, soften them in half the oil, add the rice and fry for 2 minutes, then stir in half of the tomato pulp, the tomato purée and the chopped mint and parsley, season and cook for 5 minutes.

4. Fill the vegetables three-quarters full (the rice swells as it bakes), put their lids on and scatter the potato wedges in the gaps.

5. Mix the remaining tomato pulp with the rest of the oil and 150 ml water, pour it into the tin and bake at 180 °C for about 1 hour 15 minutes, until the rice is tender and the tops of the vegetables are browned.

6. Serve lukewarm with feta and fresh bread.

Tip: Gemista is a summer dish, made when tomatoes are at their sweetest. It's even better the next day at room temperature – just how Greeks like it.