16 May 2005: Spring stew

I didn't have particularly high hopes for this tomatoey stew - it's dead simple and I bought the ingredients from the boring Tesco on the way home from uni. But it really works. The onions cook to sweetness in combination with the tomato, and even Tesco peppers and courgettes taste spring-like. The sugar snap peas add some crunch, but could be replaced with normal green beans quite easily.

To sooth my crossness after dealing with Tesco and their abysmally-arranged vegetable section, I then stopped by Sheridan's cheesemongers on Pembroke Lane and picked up a Mine-Gabhar raw milk goat's cheese and a pointy-ended Breton baguette to have with the stew. The conversion of my mood to happiness once at home was completed by a glass of Peregrine pinot noir from Central Otago in New Zealand. Ted bought me a bottle of this for my birthday and it is divine, tasting like black cherries and spice. It's a little heavier than what I would normally drink with a dish like this, but given the rainy, somewhat chilly weather I think it matched very well.

olive oil

1 red onion, halved and finely sliced

1 small head of garlic, cloves peeled and cut into thick slivers

2 red peppers, cut into 1.5 cm strips

2 courgettes, cut into batons

1 tin tomatoes

small glass of red wine

sea salt

pinch of chilli flakes

about 20 sugar snap peas

small bunch of basil

Heat the oil in a large saucepan and cook the onions over low-medium heat for about 10 minutes, until they are softening. Add the garlic and peppers and continue to cook for a further 10 minutes, then add courgettes, roughly chopped tomatoes and juice, red wine, salt and chilli flakes. Simmer for 15-20 minutes, until the vegetables are tender. Add the peas and cook until they are warmed through. Season to taste and stir through the basil. Serve warm or at room temperature.

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