Add the chopped or grated tomatoes, herbs and spices. Follow her on Instagram at @christinamackenzie. Found insideFrom the author of the No.1 Bestseller MOB Kitchen: Feed 4 or more for under £10 Having taken the social media world by storm with his 1-minute, how-to-make recipe videos, MOB Kitchen founder Ben Lebus is back with his second book MOB ... Violet olives seem to work better than the green ones used by M'Souli and Mazouz, which I find too salty-sour in combination with the preserved lemons. Place the chopped onion in the pot and fry gently for 5 minutes, without browning the onion. Sirocco highlights the use of simple pantry staples and striking flavor combinations to transform everyday dishes. Onions are a must in a tagine, and using them as a bed for the chicken, as the late-lamented Gourmet magazine and M'Souli suggest, is a clever idea, preventing the chicken from sticking to the base of the pan. It's delicious, but completely changes the character of the dish, thickening the gravy and adding a confusing number of different flavours, which I can't warm to having tasted Roden's magnificent effort. Photograph: Felicity Cloake for the Guardian, Gourmet magazine's chicken tagine. Season with salt and pepper, give it a good stir, then place the lid on for 1 hour, or until thick and the aubergine is cooked through. gingery tamarind aubergines, pink pickled turnips and rose petal jam this book is filled with aromatic herbs and spices, inspiring ideas and all the knowledge needed to cook wonderful vegetarian food. New Comments! Serve next to the stew, with a dollop of yoghurt for some creaminess. As a stylist she’s obsessed with charity shops, and spends her weekends finding cute cafes and restaurants in Hackney, East London. Found insideAnd we want them to be straightforward, reliable and satisfy even the fussiest of eaters. That's where The Batch Cook Book comes in. In a large, heavy-bottomed pot or pressure cooker, mix the meat with the onion, tomato, garlic, parsley and cilantro, spices and olive oil in a large pot or pressure cooker. Whatever ingredients you use, the tagine ensures that your finished dish is full of flavour, and is tender and juicy. 3tbsp violet olives. In the 1960s Claudia Roden introduced Americans to a new world of tastes in her classic A Book of Middle Eastern Food. brussel sprouts, chickpea, mint leaves, eggplant, coconut oil and 10 more. A source of protein. STEP 2 Heat a heavy-based shallow lidded pan or flameproof tagine with the remaining oil, then add the onions, … (And does anyone have a good recipe using the pressure cooker now favoured by many busy Moroccans?) Aubergine Tagine with Bulgar Wheat Pilaf James Ramsden, guardian.co.uk | Wednesday June 25, 2014 Heat the oil in a large pot or casserole dish over a medium high heat. READ: Vegetarian aubergine tagine . Algeria was once part of the Ottoman Empire, and as a result has some strong Turkish influences, such as making flatbreads to go with the stews and using lots of Mediterranean vegetables. She made something similar for me one time, but she only used green beans. Preheat the oven to 190C/170C Fan/Gas 5. BEST COOKBOOK OF THE YEAR - Observer Food Monthly Awards 2014 Persiana: the new must have cookbook. Sabrina Ghayour's debut cookbook Persiana is an instant classic. I got the inspiration for this dish from a friend who lived in Lebanon for quite a few years. Stir in the tomatoes and stock. A note – in Morocco, tagines are generally served with bread, couscous being a dish in its own right. Have a go yourselves and don’t be scared to change bits until you find something you really like. Season with salt and pepper, stir and mix everything together. Add the chopped garlic and ground spices and continue to fry – continuously stirring – for another minute.2. Bring to the boil and simmer for 5 mins. You can buy my book "A Tasty Way to a Healthy Life" as either a paperback or as a Kindle book on Amazon. M'Souli's potatoes seem even more out of place, their starchy bulk weighing down the tagine. apricots 8-12. rosemary 6 sprigs. Found insideAcross the book, at least 70% of the recipes will be everyday options from both an ease and nutritional point of view, meaning you’re covered for every day of the week. This edition has been adapted for the US market. This book features recipes for simple and satisfying dishes such as Artichoke, baby potato & preserved lemon tagine,Sticky ras el hanout & peach short ribs and Buttermilk chicken kebabs. Available for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottolenghi and Sami Tamimi of Plenty and Jerusalem, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by ... Tomatoes, as used by Hassan M'Souli, seem wrong here, however: their fruity acidic flavour spoils the purity of the sourness of the lemons and saltiness of the olives. I'm always happy to break out my fancy ras el hanout spice blend, but in Mazouz's recipe it seems like too much spice, especially in contrast to the clear flavours of Roden's tagine. 6 chicken thighs. For the tagine: Olive oil ½ onion, peeled and finely chopped 1 garlic clove, peeled and sliced 1 tsp ras el hanout Salt and pepper 1 aubergine, cut into 2.5cm dice 200g chopped tomatoes (tinned are fine) For the bulgar pilaf: ½ onion, peeled and thinly sliced 1 tsp ground cumin 2 tsp ground coriander ½ tsp ground cinnamon 100g bulgar wheat Found insideInitially launching this book as a very limited black and white edition on Kickstarter, Jack reached the funding target in just one day. Our meals are totally plant-based, made from real, whole food ingredients, which naturally deliver a wide range of the vitamins and minerals your body needs. Instead, she wrote The Alice B. Toklas Cook Book, a sharply written, deliciously rich cookbook memorializing meals and recipes shared by Hemingway, Fitzgerald, Wilder, Matisse, and Picasso—and of course by Alice and Gertrude themselves. Roast aubergine with goulash sauce & sweet potato fries. And do you serve yours with bread or couscous? You don't have to be a vegetarian to love this full-flavoured aubergine green bean tagine. Leave me a comment in the box below. Like any stew, a tagine needs some liquid in which to slowly braise the meat. 3. Add 3 cups of water and cover. Christina is a stylist in Jamie’s food team. Sprinkle over the ginger, saffron water and cinnamon, followed by the lemon juice, and coarsely chopped pulp of one preserved lemon and the rind of both, cut into slivers. Although we call aubergines vegetables, they’re technically a fruit because they contain seeds. Mourad Mazouz's chicken tagine. Found insidePandan leaves meet pomegranate seeds, star anise meets sumac, and miso meets molasses in this collection of 120 new recipes from Yotam Ottolenghi's restaurant. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet. It’s the latter that has inspired my tagine recipe below. Mix the sweet potato, aubergine, courgette and red pepper in a large bowl. Peel the onions and cut them into quarters. With wit, enthusiasm, and a charming lack of pretension, Slater champions vegetables—through hands-on nurturing in the garden and straightforward preparations in the kitchen—with this truly essential book for every kitchen library. Now, the guys from BOSH! are at it again with even more unbelievable vegan recipes. Filled with more than 120 unmissable new favorite dishes, BISH BASH BOSH! will show readers, vegan or not, how imaginative and easy plant-based food can be. From quick and calm workday dinners (Miso Salmon; Cauliflower & Cashew Nut Curry) to stress-free ideas when feeding a crowd (Chicken Traybake with Bitter Orange & Fennel) to the instant joy of bowlfood for cozy nights on the sofa (Thai ... With the 75 recipes in this book you simply pop your ingredients in a tin and let the oven do the work. Found insideThis book includes all my kitchen essentials and they are delicious and totally do-able.' This inspiring guide for the home cook is about enjoying good food any day of the week. M'Souli soaks his chicken in a chermoula, the punchy North African marinade made from onions and spices, then adds more to the pan during cooking. Set the oven at 220C/gas mark 8. Cover the tagine and place on a diffuser over medium-low heat and allow the tagine to reach a simmer. This can take some time so be patient. Once a simmer is achieved, reduce the heat to the lowest temperature necessary to maintain the simmer, and cook for 1 1/2 hours. Add the peppers, sugar, bay leaves, thyme, parsley and 2 TB of coriander, and cook on high heat to get a nice color. We have often used it for when we have had a few friends over, making feasts by serving a meaty tagine with couscous, flatbreads, yogurt swirled with harissa and a crisp salad, which is all typical of the Moroccan cuisine. I considered investing in one, giddy at the thought of how beautiful it would look in the kitchen, but then I read Paula Wolfert, perhaps the foremost English-language authority on Moroccan cooking, say that "the shallow bottom is most important for braising meat for a 'tagine' … You use less liquid than in a deep casserole and the sauce emerges intense in texture and flavour.". Meanwhile, heat a griddle (or frying) pan. Add the diced aubergine (eggplant) and quickly mix it together with the other ingredients in the pot. Reading this on mobile? Once the lid’s on, it’s left on a low heat for hours and hours, until the sauce is thickened and meat and veg are beautifully tender. Stir to combine. Per 380 g. Found inside – Page 1Packed with stunning photography of the food and locations, and filled with Rick's passion for fresh produce and authentic cooking, this is a stunning collection of inspiring recipes to evoke the magic of the Eastern Mediterranean at home. The jewel in the crown of Moroccan cuisine – although couscous, crispy pigeon b'stilla pies and those sticky sweet date pastries also deserve a look-in – the tagine is a stew that takes its name from the heavy earthenware pot in which it is slow cooked, traditionally over an open fire, or bed of charcoal. Photograph: Felicity Cloake for the Guardian, Claudia Roden's chicken tagine. Home Page > Vegetarian Recipes > Aubergine Green Bean Tagine. WHAT ARE AUBERGINES? The tagine is made up of two parts: the base and the lid. Found insideYasmin Khan unlocks the flavors and fragrances of modern Palestine, from the sun-kissed pomegranate stalls of Akka, on the coast of the Mediterranean Sea, through evergreen oases of date plantations in the Jordan Valley, to the fading fish ... Roast aubergine with goulash sauce & sweet potato fries. Stir the preserved lemon paste into the vegetable stock.Pour the onions, halved The tagine is a big part of Algerian cuisine too, but they do things a little differently. Made out of clay and usually pretty bulky, the secret is the simple design and the shape. If you're cooking for a variety of tastes, I'd recommend buying a whole chicken, as Claudia Roden suggests in Arabesque, and jointing it yourself, but otherwise, chicken thighs provide a decent amount of meat, while the bones add depth and flavour to the gravy. Cooking as a kid: Nanny’s leftover chicken soup, Maunika’s beautiful butter chicken recipe, 2 cloves of garlic, peeled and finely chopped, 10 baby aubergines, halved (or 3 large ones, roughly chopped). Tip in the tomatoes, vinegar and sugar, and gently simmer for 20-25 mins until thickened a little. Found insideIACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • NPR • The Washington Post • The Guardian • The Atlanta Journal-Constitution • National Geographic • Town & Country • ... Brown the meat, uncovered, over medium heat for about 10 minutes, stirring occasionally. As recipes flooded in, it made sense to share these beyond social media and in the form of a beautiful not-for-profit recipe book. All profits from the sale of the book will be donated in aid of UNICEF's Children of Syria Fund. Add the aubergines and continue cooking for another 10 minutes, stirring continuously to get all the spices and flavours into the aubergine. The book is strong on vegetarian and vegan dishes, alongside simple grilled or poached meats, fish and beautiful sauces that are quick to prepare or make in advance. Cook for 5 mins. Found insideIACP AWARD FINALIST • LONGLISTED FOR THE ART OF EATING PRIZE • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Forbes • Bon Appétit • NPR • San Francisco Chronicle • Food Network • Food & Wine • The Guardian • National ... There's no need to boil them first, as Mazouz suggests, unless you don't like them – in which case, it's probably best to make something else. Even Claudia Roden's 300ml of water needs quite a bit of reducing before it acquires its intense chickeny flavour. Per 100g. I had a bag of baby aubergines so I used them as the main ingredients, but this would work just as well with normal aubergine or butternut squash, as well as roughly chopped chicken thighs or lamb neck fillet. 32 ratings. Remove the lid and continue to simmer for 3-5 minutes – until the sauce has thickened a little and the aubergine (eggplant) is soft. Remove the lid and continue to simmer for 3-5 minutes – until the sauce has thickened a little and the aubergine (eggplant) is soft. For 4 people: 2 tablespoons olive oil 1 medium-sized red onion, chopped 4 garlic cloves, finely chopped 2 heaped teaspoons ground coriander (cilantro) 2 heaped teaspoons ground cumin 1½ teaspoon ground allspice ½ teaspoon ground cinnamon 1 large or 2 small aubergines (eggplants), diced 400g, 14oz, 2¼ cup, chopped tomatoes – or use the same amount of fresh, ripe tomatoes, diced 2 tablespoons tomato puree … The recipe below is for a vegetarian aubergine tagine. She loves a good crumble, which she only makes in double batches, and is the go-to girl in the team for gluten and dairy-free recipes. COUSCOUS AND TAGINE SumitAgrawal2132. 3. What's your view: can you make a decent tagine without the tagine dish itself? Found inside'this book is filled with recipes that look so very, very good to eat. It’s so simple but it delivers a delicious flavoursome and tender stew every single time. This exclusive collection of vegetarian recipes is drawn from his column 'The New Vegetarian' for the Guardian's Weekend magazine, and features both brand-new recipes and dishes first devised for that column. If you’re going for meat make sure you brown it off at the start, and give it an extra 30 minutes with the lid on. I often use what I have left in the kitchen, so each one it is slightly different, which I love. Marks & Spencer in particular seems to have gone overboard on its wine pairings: A recent selection of Spanish reds were recommended with ‘aubergine tagine and cardamom-infused pilaf” (Escondite Perfecto Mencia), grilled monkfish wrapped in jamon (La Sabrosita Garnacha Blanca) and monkfish with romesco (La Sabrosita Garnacha Tinto). Place the tagine on a medium heat and add a little oil and a knob of butter. Add the oil and sauté the onions for 2 minutes. Found inside"I can't recommend this book highly enough. Never pretentious, always fun, it reflects Ainsley Harriott's persona wonderfully. Fresh herbs are vital here: I'm going to add generous amounts of coriander and parsley to the dish itself, then pile on even more coriander before serving – it adds yet more freshness. Drizzle over 2 tablespoons of the oil and mix to coat. Place the garlic on a large square of aluminium foil, drizzle over a teaspoon of oil and add a pinch of salt. Wrap up the garlic in the foil and roast for 40 minutes, until soft and caramelised. Remove and, once cool enough to handle, squeeze the flesh out of the skins into a small bowl. Add the aubergines and continue cooking for another 10 minutes, stirring continuously to get all the spices and flavours into the aubergine. Aubergines are part of the nightshade plant family, which includes tomatoes, chillies, peppers and potatoes. Check the seasoning to see if you need any more salt and/or pepper.Serve with chopped parsley and crumbled feta cheese on top. Photograph: Felicity Cloake for the Guardian, Hassan M’Souli's chicken tagine. Allow the tomatoes to come to a simmer then cover and cook for about 15 to 30 minutes, until the tomatoes soften and a sauce begins to form. Photograph: Felicity Cloake for the Guardian, Commenting has been disabled at this time but you can still. Stuffed aubergine with lamb and pine nuts, by Yotam Ottolenghi and Sami Tamimi The Independent sweet paprika, tomato purée, water, onions, olive oil, black pepper and 11 more Plan Sho This Ottolenghi inspired chermoula roasted eggplant with herb couscous is a complete vegetarian meal, great on it's own or as a part of a larger feast. Push to the side and add the extra 1tbsp oil and cook the aubergine until golden. Click here to view the video. 40 mins. Add the squash, carrot and prunes and cook for 15 mins. In a large saucepan, dry roast the cumin on high heat for 2 minutes. Labirinti di gusto-Chiara Platania 2008 Arrange the chicken on top and scatter over the olives. British iconoclast and sustainable food champion Hugh Fearnley-Whittingstall goes back to basics in this guide to simple, everyday home cooking. Here's the full nutritional information for Spiced Aubergine Tagine. Instructions. 3tbsp olive oil2 red onions, thinly sliced lengthways3 garlic cloves2tsp ground ginger½tsp saffron, in a little warm water1tsp cinnamonJuice of ½ lemon2 small preserved lemons2tbsp chopped parsleySmall bunch of fresh coriander6 chicken thighs3tbsp violet olives. It is traditional to combine sweet and sour flavours – I love to use dates or apricots when making a lamb tagine, and chicken thighs work really well with sultanas. Dish for 1: 380 g. Dish for 2: 760 g. Typical Values. Instead, I'm going to concentrate on the peel, adding just enough finely diced flesh to give a little acidity to the sauce. Next, add the tomatoes, chickpeas and their water, the stock cube and the apricots. Add the beans and cabbage. Found insideHer contribution and original, thoughtful and delicious. Go get it! --Yottam Ottolenghi Bethany Kehdy is renowned for the contemporary Middle Eastern and North African recipes that she publishes on her blog (dirtykitchensecrets.com). Add the parsley and 2tbsp chopped coriander and toss it all together well. To learn all about aubergines, including how to prepare them, how to store them and when they’re in season, head to the Vegepedia. In most recipes the meat and base ingredients (usually onions and garlic) are browned off first in a heady mix of spices, the most common being cinnamon, ginger, saffron, cumin, turmeric, paprika and chilli. After falling in love through their shared passion for food, Itamar Srulovich and Sarit Packer launched Honey & Co., one of London's hottest new restaurants, in 2012. In GREEN, bestselling cookery author Elly Pear shows you how to easily vary veggie and vegan dishes to suit your fancy, with ingenious options to make a meal speedy and simple or a bit more special. I make tzatziki with 250ml (a little bit more than a cup) Greek yogurt, 1 tablespoon olive oil, 2 crushed garlic cloves, 1/3 of a cucumber – peeled, halved, deseeded and cut into thin half-moons - salt and pepper and some shredded fresh mint.You could also fry or grill slices of halloumi cheese to go with the aubergine green bean tagine. Cook for 1 min. Found insideMeera Sodha reveals a whole new side of Indian food that is fresh, delicious, and quick to make at home. These vegetable-based recipes are feel-good food and full of flavor. Would you prefer to share this page with others by linking to it? Found insideNEW YORK TIMES BESTSELLER Jamie Oliver, one of the bestselling cookbook authors of all time, is back with brilliantly easy, delicious, and flavor-packed vegetable recipes. This edition has been adapted for the US market. The cone lid means the steam rises, hits the pinnacle and trickles down back into the stew. Eagle-eyed readers will already have observed (and possibly commented) on the fact that I am not using a traditional tagine pot to make my recipe. Copy and paste it, adding a note of your own, into your blog, a Web page, forums, a blog comment, your Facebook account, or anywhere that someone would find this page valuable. Mazouz uses far too much, however, making his dish very watery and bland. Despite my "keep it simple" mantra, I can't resist the pinch of cinnamon they also put in, which serves to underline the sweetness of the slow-cooked onion. Add the ras el hanout, garlic and ginger. What they all have in common is low, slow cooking – I have chosen chicken tagine with olives and preserved lemons, described by Claudia Roden as "the best-known Moroccan chicken dish", purely because I'm hoping spring will finally spring some time soon, and such Mediterranean flavours will seem more fitting than a heartier beef and prune number. Until a few years ago I had only used a tagine now and then for work. 4. (I'd note that I have had similar dishes in Morocco itself though, so this may well be a perfectly reputable and authentic style of tagine.) Chicken breast, as suggested by Algerian restauranteur Mourad Mazouz and Sydney-based Moroccan chef Hassan M'Souli is too dry for this dish, and breasts on the bone take a long time to cook through, though they do give a better flavour. Does this most famous of all Moroccan dishes actually need to be cooked in a real tagine? pork loin 1.5kg, boned and rolled. Heat a tagine or heavy-bottomed shallow lidded pan on a low heat and add the oil, followed by a layer of onion. Next the vegetables, liquid and fruits are added. Immerse yourself in the stories and culture and experience the wonderful flavours of Palestine through the food in this book. Tagines can be cooked up from almost anything – lamb and chicken remain the most popular, but beef, goat and even camel turn up tagined these days (and you can also make something intriguingly named a Berber omelette in one, should you so desire). Traditionally it’s used over hot coals, but your hob or oven will do. Add the prunes and preserved lemon skin, bring to a simmer, then cover. Turn the heat right down and leave to simmer for 30-40 minutes, until the vegetables are soft. Add the prunes and preserved lemon skin, then cover and cook for 40 minutes. Meanwhile, fry the almonds in the butter until golden] Found insideINCLUDES ALL THE RECIPES AND MORE FROM JAMIE'S CHANNEL 4 SERIES QUICK & EASY FOOD 'This is Oliver's best book in years' The Sunday Times _____________ With just FIVE ingredients that have maximum flavour and minimum fuss, you'll be cooking ... The World of the Happy Pear is inspired by David and Stephen's family, friends and the international team at their legendary café. Yes, a proper tagine would be ideal for this recipe, mainly thanks to the flavours apparently produced by the traditional unglazed earthenware, but my aim in this column is always to produce a great version of the dish that is workable in your average British kitchen. Tagine is a popular Moroccan dish which is named after the earthenware pot in which it is cooked. What are your favourite tagines, and do you like to serve them with bread, couscous – or something else entirely? Place the tagine on a medium heat and add a little oil and a knob of butter. Use the back of a spoon to crush the tomatoes and add the chili peppers, if using. Teamed with a goulash sauce and sweet potato chips, you can pack in all five of your 5-a-day. Photograph: Felicity Cloake for the Guardian, Felicity Cloake's perfect chicken tagine. Heat oven to 200C/Fan 180C/Gas Mark 6. Try aubergine for a filling veggie meal worthy of Sunday lunch. In this brilliant new collection of recipes, Anna Jones makes clean, nourishing, vegetable-centred food realistic on any night of the week. Teamed with a goulash sauce and sweet potato chips, you can pack in all five of your 5-a-day. Steps: Heat the oil in a large frying pan (or wide saucepan), add the garlic, thyme and sage, and cook gently for a few mins. Mash the garlic with ½tsp salt and add to the pan. Found insideJames Ramsden, creator of the Secret Larder supper club and author of Do-ahead Dinners, has applied his practical do-ahead ethos and talent for inventive and satisfying flavour combinations to give you the ultimate lunchtime menu with 101 ... Shortlisted for the An Post Irish Book Awards 2020 'Clodagh McKenna's simple yet spectacular dishes make every day special. With a few minutes to go, cook the couscous according to the packet instructions, then add the zest and squeeze in the juice. Found insideIn The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. This is a book of two halves. The Ingredients Book arms you with everything you need to know about the basic building blocks of any recipe. 100 simple, budge and basic-ingredient recipes from the bestselling and award-winning food writer and anti-poverty campaigner behind TIN CAN COOK 'A terrific resource for anyone trying to cook nutritious and tasty food on a tight budget' ... 6 chicken thighs. Its dal tadka is a balm for the soul. Brown the aubergines in 2 tbsp of the oil so they’re golden on all sides, but not soft in the middle yet – this is best done in batches in a large, non-stick frying pan. Heat a heavy-based shallow lidded pan or flameproof tagine with the remaining oil, then add the onions, ginger and spices, and fry gently until softened and golden. All rights reserved. The masala dosa and the varutharacha curries with roasted coconut are essential. “Food, for me, is a constant pleasure: I like to think greedily about it, reflect deeply on it, learn from it; it provides comfort, inspiration, meaning, and beauty…More than just a mantra, ‘cook, eat, repeat’ is the story of my ... Season to taste and top with the remaining coriander, chopped. The Heart of the Plate is vibrantly illustrated with photographs and original watercolors by the author herself. Remove weight from Bring to a simmer, cover the pot or casserole dish with a tight fitting lid and simmer gently for around 35 minutes – lift the lid and give the tagine a stir mid-way through. The 175ml suggested by Gourmet produces quite enough well-flavoured sauce, once augmented by the chicken juices and the moisture from the onions. 40 mins. Slice the aubergine into rounds 2cm thick. The result is the definitive book on Moroccan cuisine, from tender Berber skillet bread to spiced hariria (the classic soup made with lentils and chickpeas), from chicken with tangy preserved lemon and olives to steamed sweet and savoury ... For 4 people:2 tablespoons olive oil1 medium-sized red onion, chopped4 garlic cloves, finely chopped2 heaped teaspoons ground coriander (cilantro)2 heaped teaspoons ground cumin1½ teaspoon ground allspice½ teaspoon ground cinnamon1 large or 2 small aubergines (eggplants), diced400g, 14oz, 2¼ cup, chopped tomatoes – or use the same amount of fresh, ripe tomatoes, diced2 tablespoons tomato puree400ml, 13½floz, 1¾ cups water250g 9oz, slightly more than 1 cup, green beansSalt and pepper To serve:Parsley, choppedFeta cheese (buy a good one made with sheep’s and goat’s milk – it makes all the difference)1.