Serves 4 with crusty bread (more with slow-cooked lamb)

• 500g/1lb green beans, cut into bite sized pieces
• 2 onions, diced
• 4 tablespoons of olive oil or ground nut oil
• 2 cloves of garlic, grated to a pulp
• 2 carrots, peeled and grated
• 1 x 400g tin of whole tomatoes
• 1 tablespoon of coriander seeds, toasted and ground
• Pinch of dried chilli flakes
• A chunky thumb-sized piece of ginger, peeled and grated to a mush
• 100ml/3 ½ fl oz chicken or vegetable stock
• Large bunch of freshly chopped parsley
• Sea salt and freshly ground black pepper

Soften the diced onions in oil until they are soft and translucent.

Place the beans, grated carrot, garlic, tomatoes, ginger, ground coriander, chilli flakes, ginger, stock, chopped parsley and the softened onions in a large casserole dish. Mix everything together. Cover and simmer gently for an hour. (Aga: Bring up to a boil and transfer to the Simmering Oven for an hour.)

Taste and season with sea salt and freshly ground black pepper.

To serve, sprinkle over some chopped parsley and some chunks of salty feta cheese.

Eat.