Serves 8-10 or half the ingredients for a family of 4

For the stew


100ml olive oil

300g onions finely chopped

4 cloves garlic chopped

800g green beans

300g fennel sliced

750g chopped tomatoes (canned are perfect)

1 teaspoon cinnamon


course black pepper

chopped parsley to be added on site


1. Put the oil in a large saucepan & heat gently, add all the chopped onions, don't fry, but sweat off until opaque

2. Add garlic & stir well

3. Add green beans & fennel & stir well

4. Add the chopped tomatoes, cinnamon & season

5. Taste

6. Simmer for 20 minutes until the beans are cooked but not soft

7. Serve with a big chuck of crusty bread, a dollop of houmous or chickpea triangles

For the chickpea triangles


1 pack filo pastry

olive oil

50g fine bread crumbs.

900g cooked chickpeas, mashed (480g dry weight)

1 onion cut into quarters

1 tsp cumin

½ tsp turmeric

40g sun dried tomatoes.

1 small red chillies very finely chopped

3 garlic cloves, crushed

juice & zest of 1 lemon

2 tbsp olive oil

30g finely chopped fresh parsley

black pepper



1. Place all the ingredients for the filling into a food processor & blitz

2. Before you unroll the pastry, measure the length of the roll. Trim ends off as they tend to be dry and therefore brittle and divide the entire roll into as many 6.5 cm / 2.5 in wide segments as you can. Use a pencil to make the markings on the paper that is wrapping the pastry. Cut off the first segments (no need to peel the paper off before cutting) and keep the rest covered with a damp kitchen towel as filo pastry dries up and cracks easily.

3. Unwrap the first segment and place the first strip on a table ahead of you, keep the rest under the damp towel. LIGHTLY brush it with olive oil (you don’t want the pastry to be oily), sprinkle with a bit of salt (optional, but I found that necessary) and a little of the breadcrumbs so that the pastry layers do not stick to each other and the pastry stays crunchy.

4. Place a heaped teaspoon (do not overfill the triangles) of filling at the bottom of each strip and then start folding the pastry around the filling.

5. Seal the triangle with a dab of olive oil. Place on a baking tray (no need to grease it) under a damp kitchen towel. Continue until you use up all of the filling or pastry sheets.

6. Deep fry in hot oil until golden.

7. OR as I like to do, bake for 20-22 minutes, until golden, in a pre-heated oven of 180’c

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