In a large casserole pot (with a lid) over a medium heat add the olive oil and add the onions and sauté for a few minutes, then add the carrots and pepper and fry until soft and starting to colour. Add the potatoes, tin chopped tomatoes, tomato puree and peas and mix well.

Pour in the water and add the bouillon/stock and season with a small pinch of ground black pepper and give it a good stir to mix everything together.

Bring to the boil, then simmer low and cover fully with the lid and leave for 1 hour-10 minutes. You can check on it occasionally to give it a stir to stop it from sticking to the bottom of the pot. (This should be enough water but if for any reason it does stick and the sauce tightens then add a little boiling water to loosen).

After an hour or so give it one last stir and replace the lid and switch off heat. This is the time to make the rice or throw together a salad and slice some bread.

We like to serve Bezelye with some Turkish rice and some plain yoghurt and a garnish of freshly cut parsley. If you want a low carb alternative enjoy with a green salad and some Greek yoghurt.