This is one of my favourite recipes to cook on a weekday when I’m working and need something fast and tasty. It is a dish that my mum used to make in summer, when tomatoes in Greece are of top quality. Tomatoes are one of the ingredients with the most umami, and so this dish brings me a lot of memories, as well as loads of flavour.

Serves: 1

Prep time: 10 mins

Cooking time: 30 mins



100ml vegetable stock

3 tomatoes

100g aromatic basmati rice

1 clove garlic, finely chopped

½ red onion, finely chopped

1 tsp caster sugar

½ bunch of dill, finely chopped

½ bunch of mint, finely chopped

½ green pepper, finely diced

2 maris piper potatoes

½ tsp salt



Method

Slice the tops off the tomatoes and hollow out with a spoon. Add the flesh to the vegetable stock and set aside.

Mix the rice, garlic, onion, sugar, dill, mint, green pepper and salt and boil using the stock (adding little by little until the rice is cooked). Then, stuff the tomatoes with the rice until full, and replace the tops.

Peel the potatoes and cut in wedges. Place the stuffed tomatoes and potato wedges on a baking tray. Pour any leftover stock on to the tray so the steam will cook the potatoes. Cover with aluminium foil and place in the oven at 180C/gas mark 4 for around 15 minutes. Then take the foil off and roast for another 15 minutes.

Take the tray out of the oven and let it cool. Transfer to a plate, drizzle with olive oil, and serve.

• Asimakis Chaniotis is the chef de cuisine of Pied à Terre, London