Thank you to Sue Gill, Trustee and member of Stockton WI for this lovely recipe

(a Greek summer stew, vegan, and can be made gluten free)

This is truly delicious if you allow the flavours to develop, either by standing before reheating to serve, or by roasting in the oven. Vary the vegetables as they come into season and slice to various thicknesses according to how quickly they cook to avoid disintegration.

Ingredients (serves 2):
3 tbsp olive oil
Large onion (sliced)
2 fat cloves garlic (chopped)
1 tsp dried parsley (or 1 tbsp fresh)
½ tsp dried dill (or ½ tbsp. fresh)
½ tsp dried mint (or ½ tbsp. fresh)
Ground black pepper
2 sticks celery and celery leaves (chopped)
2 carrots (sliced)
A few waxy new potatoes (scrubbed, with skins on and cut in large dice)
¼ pt dry white wine
2 courgettes (sliced)
Handful of French beans (trimmed)
Handful of peas (shelled or frozen)
3 or 4 large tomatoes (skinned and deseeded)
Vegetable stock (gluten free if required)
Sea salt
Bay leaf

Hob version (my preferred)
Fry the onion in the oil until translucent. Add the garlic, oregano, black pepper, celery, carrots and potatoes and fry on a medium heat for a few minutes, taking care not to burn the garlic. Add the white wine and boil for a minute or two. Add the courgette, beans, peas and tomatoes. Add enough stock to cover and a bay leaf and simmer for 20 minutes or until the potatoes are tender.
Allow to stand at room temperature for at least 2 hours before reheating to serve. At this point, add salt to taste.
Serve with a chunk of good bread.

Oven version (more authentic)
Preheat the oven to gas mark 5 or 180°. Put all the vegetables in a roasting tray, in a single layer. Sprinkle with the herbs and black pepper and drizzle with olive oil. Toss to ensure everything is coated and bake for 60 minutes, or until the potatoes are tender.
Remove the roasted vegetables from the oven, stir, add 1/2 pint or so of stock, the wine and a bay leaf and return to the oven for another hour, stirring every 20 minutes.
Add salt to taste and serve with a chunk of good bread.