Greek-style casserole with courgette dumplings

Method

1. Heat the oil in a casserole and fry the onion for about 8 minutes until softening. Add the garlic and cook for a further minute. Add the cinnamon and peppers and cook for 5 minutes more.

2. Tip in the beans and chopped tomatoes, then rinse the tomato tin with 150ml water and stir into the beans. Season. Bring to the boil, then reduce to a simmer.

3. Meanwhile, mix the flour, courgette, feta and some seasoning in a large mixing bowl. Add a few tablespoons of water and use your hands to bring the mixture together so the courgette releases its own juice. Roll the dough into walnut- size balls (around 9-12), then set aside.

4. Add the sugar snaps to the stew, arrange the dumplings on top, then cover with a lid or a sheet of foil and cook for 15 minutes until the dumplings have risen and are cooked through. Sprinkle with dill and serve.

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