Sluttishly Savoury: Okra in Tomato Sauce

Just because Sian's swanned off to Cyprus doesn't mean we can't have fun in her absence. And, ok, south London is a little less exciting than Cyprus but given that it's still freakishly warm, I got to sit outside and eat this Cyprian dish. That's all kinds of wrong in November. I didn't even have a cardigan on. Madness.

If you've been put off okra because of the gloopy insides, then this recipe helps counteract that with acidic vinegar, tomatoes and lemon juice. The end result will not - I repeat, NOT - be slimy. If you treat it well, okra has a crisp, tender texture and delicate flavour that pairs well with grilled chicken or lamb.

Eat this as a side dish or a light vegetarian main. Buy your okra from a local shop rather than a supermarket if possible. You'll pay a pittance for an enormous bag of the stuff. If you can't find it fresh, use the frozen stuff.

Okra in tomato sauce (serves 2)

You will need:

• 250g okra
• 50ml red wine vinegar
• 1 tbsp olive oil
• 1/2 onion, chopped
• 1 clove garlic, crushed
• Tin of chopped tomatoes
• 1 tbsp tomato puree
• Small handful of fresh parsley, chopped
• 1/2 lemon
  

Make it!

1. Cut the stalks off the okra if you're using the fresh stuff. Don't cut the tops off or the okra will collapse. It's still perfectly edible but won't look as pretty.
2. Put it in a bowl and toss with the vinegar. Leave for 20-25 minutes.
3. Crack on with the sauce by frying the onion and garlic in the olive oil over a medium heat.
4. Rinse and drain the okra and add to the pan. Fry for 5 minutes.
   
5. Tip in the chopped tomatoes and puree, and season. Cook for around 20 minutes, stirring occasionally, until the sauce is thick and the okra is soft. Throw in the parsley and squeeze the lemon over it.
   

Serve hot with crusty bread - that delicious tomato sauce was made for mopping up.