Gemista (Greek stuffed tomatoes and peppers)

Slice the tops off the tomatoes and peppers and keep them — they'll be the lids. Scoop the tomato flesh into a bowl with a spoon and remove the pepper seeds.

Blitz the tomato flesh into a purée with a blender.

Finely chop the onion, garlic, parsley and mint.

Heat 3 tbsp oil in a frying pan and cook the onion for 5 minutes until soft. Add the garlic, rinsed rice, half the tomato purée and the tomato paste, season with salt and pepper and cook for 5 minutes, stirring. Take off the heat and stir in the herbs.

The rice should still be half raw — it finishes cooking inside the vegetables.

Heat the oven to 190 °C. Stand the tomatoes and peppers in a deep baking dish, fill them three-quarters full — the rice will swell — and put the lids back on.

Peel the potatoes, cut them into large wedges and tuck them between the vegetables. Season with salt, pour over the remaining tomato purée and oil, and add 150 ml water to the bottom of the dish.

Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for another 30 minutes, until the rice is tender and the tops are browned.

Taste the rice in one pepper: if it's still firm, add a splash of water to the dish and bake for 10 more minutes.

Let the gemista rest for 15 minutes, then serve warm with the potatoes and the juices from the dish. Done!