Rejoice, house-proud Slavophiles keen to host, another vegan-friendly Lenten dish, Djuvec is a Serbian casserole of seasonal vegetables, and while admittedly it has similar ingredients and preparation to last week's Posna Sarma, it's nonetheless absolutely ruddy delicious, especially when served with some rather un-Balkan Linda McCarty sausages and ketchup.

Watch out for it on menus though, as it can just as easily contain lamb as it can leek, and beef stock is the standard. As a main, the magic word is Posna, denoting its status as Lenten (and even then it could contain seafood!), but it's often served as a side dish to accompany the usual meataggedon and you're on much safer ground there.

Vague ingredients (to serve about four!)

Mahala Rai Banda's self-titled 2004 debut album
A good splash of olive oil
A vegetable stock cube
Two large onions
Salt, pepper, mixed herbs and paprika
Four carrots
Four small potatoes
Two courgettes
One green pepper
Three sticks of ribbed celery
A tin of chopped tomatoes
A cup of long-grain rice


Preparation

1. Stick Mahala Rai Banda on the CD player to give your cooking style a bit of vim, don't slice your finger off to the pounding Gypsy trumpets though.
2. Heat the oven to 375 degrees Fahrenheit or 200 degrees Celsius.
3. Stick the oil in a big pan.
4. Slice onions finely and sauté them in the oil until they go translucent.
5. Peel and chop the carrots and potatoes.
6. Chop courgettes, green pepper and celery.
7. Throw them in the pan and cooking for 15 minutes, throw a good dash of mixed herbs in.
8. Boil the kettle and make a mug of vegetable stock
9. Rinse and drain the rice a couple of times until the water runs clear
10. Add the tinned tomatoes, stock, rice, salt, pepper and paprika, and stir. The liquid should be about level with the vegetables, it isn't feel free to add another dash of water.
11. Pour your brilliant-smelling mess into a casserole dish, and stick in the oven for 45 minutes.
12. Eat well!