Tonia Buxton served up tasty fasolakia stew with chickpea triangles on Sunday Brunch.

The ingredients for the stew: 100ml olive oil, 300g onions finely chopped, 4 cloves garlic chopped, 800g green beans, 300g fennel sliced, 750g chopped tomatoes (canned are perfect), 1 teaspoon cinnamon, salt, course black pepper and chopped parsley to be added on site.

See more recipes from Tonia in her book titled: The Real Greek available from Amazon now.