DAILY DINNERS

Heat 2 tbsp olive oil in a deep frying pan over a medium-high heat. Add 1 finely chopped large red onion with a pinch of salt and cook for 5 mins, until beginning to soften and the edges are turning golden. Mix in 1½ tsp dried oregano and 2 tbsp tomato puree.

 Reduce the heat to medium and cook for 3-4 mins, stirring, until the puree turns dark red. Mix in 400g can chopped tomatoes, 300ml low-salt vegetable stock and 1/2 tsp caster sugar.

Drain and rinse 1x 400g can butter beans. Simmer for 10-12 mins over a low-medium heat, then mix in the beans. Stir well, then simmer for 2-3 mins before seasoning to taste with salt, pepper and juice of 1/2 lemon.

Serve with 50g feta crumbled over and scatter a small handful of finely chopped dill on top, and toasted sourdough on the side for mopping up.