“The dish known as gígantes pláki epitomizes traditional Greek food and occupies a place in the hearts of most Greek households. The name comes from the ‘giant’ beans – often butter beans or a variety of extra-large white runner beans called fasólia gígantes – that are baked in a gorgeous chunky tomato stew. For ease, I’m using canned butter beans here, so that all that needs to be made is the hearty sauce to accompany them. I love to top my gígantes pláki with crumbled feta and bake until the cheese is beautifully golden and crispy.” Marina Georgallides, author of Eat Like a Greek

Serves 4

3 tablespoons extra virgin olive oil

1 red onion, chopped

3 celery sticks, chopped

3 carrots, chopped

2 pointed red peppers, stems and seeds removed, chopped

3 garlic cloves, chopped

75g (2½oz) tomato purée

5 tablespoons white wine

400g (14oz) can chopped tomatoes

2 vegetable stock cubes, dissolved in 500ml (18fl oz) hot water

Zest of ½ lemon

1 teaspoon ground cinnamon

2 bay leaves

3 × 400g (14oz) cans butter beans, drained and rinsed

15g (½oz) parsley, chopped

200g (7oz) feta cheese, crumbled

Salt and pepper

Pour the olive oil into a large saucepan and place over a medium–high heat. After a minute, add the onion and sauté for 3 minutes until softened. Add the celery, carrots, peppers, garlic and tomato purée and sauté for a further 5 minutes, stirring regularly throughout.

Once the veg have softened, deglaze the pan by adding the wine, tomatoes and prepared vegetable stock. Mix until well combined.

Add the lemon zest, cinnamon and bay leaves and season with salt and pepper. Stir to combine then lower the heat and leave the sauce to reduce for 10 minutes.

Meanwhile, preheat the oven to 200°C fan (425°F), Gas Mark 7.

Put the butter beans in a deep baking dish (about 25 × 32cm/10 × 12½in), pour over the cooked sauce and add the parsley. Mix everything to combine then crumble the feta over, making sure most of the surface is covered. Bake for 12–15 minutes until the feta is melted and golden on top.

Serve warm. This is great with a side of crusty bread and Kalamata olives. Any leftovers can be refrigerated in an airtight container and enjoyed the next day.