Tocană de legume
Gently simmered on the stove and lavoured with garlic and onions, sweet and spicy boia (paprika), ground pepper and a little sweet, warming cinnamon, this Romanian vegetable stew works a treat. It’s a great no-waste way of using whatever vegetables you have. The combination of lavours is always surprising. I usually make it with caulilower, parsnips, carrots, green beans, leeks, peppers, red cabbage, loads of tomato and passata. Thickly sliced bread is a good alternative to its traditional accompaniment, mămăligă, which is soft polenta. Irina Georgescu, cookery writer and author of Tava (£27, Hardie Grant)