Instructions: Keep the courgettes whole if small; if large quarter them lengthwise.

Saute the spring onions in the oil (reserving 1 tablespoon) until glistening add the peas and tomatoes and stir for 23 minutes.

Add the water with seasoning.

Cover and simmer for 10 minutes.

Add the courgettes and more water if needed.

All the vegetables should be submerged in the sauce.

Cook gently for 30 35 minutes more shaking the pan occasionally.

Sprinkle in the dill and the remaining spring onions and cook for a few minutes more.

Turn out on a serving platter dribble the last tablespoonful of oil all over and serve.

This is a simple vegetable dish but when the vegetables are in season the combination can be astounding. The stars of the show are the peas and there is no alternative to freshly shelled. Choose young small courgettes if you can find them but you could use tiny carrots or small new potatoes instead. This dish can be prepared in advance even the day before and served at room temperature.

Serves 4

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