Green pea and potato stew

Finely chop an onion and add it to the pot with lots of olive oil.

Cook the onion until nice and soft and golden.

Peel the potatoes and dice them into medium-sized pieces.

Dice the carrots about the size of the peas and grate the fresh tomatoes on a box grater, or use a can of crushed tomatoes.

Add three cloves of grated garlic to the cooked onion and warm through a few seconds until fragrant.

Add the carrots and potatoes, season with salt and black pepper, add the tomato and cook a few seconds.

Add the peas and season them with salt and black pepper.

Rinse out the tomato bowl with a cup or two of water and add it so there is some sauce.

Bring to a boil, reduce to medium, cover and cook slowly 25 to 30 minutes until the sauce thickens and the potatoes are fork tender.

Finely chop one to two tablespoons of fresh dill and add it with about a teaspoon of dried mint.

Taste for salt and pepper and add a little more water if it looks dry; a sauce is wanted.

Serve as is or topped with feta and olives, with toasted bread.

Variation: leave the tomatoes out, add about a quarter cup of lemon juice, use five or six scallions instead of the onion, and add artichokes.