Over a gentle heat, sweat your chopped onions in the olive oil for 10 minutes before adding your garlic and spices. Stir until the garlic starts to colour.
Tumble in the passata, lemon zest and stock. Gently putter on a low heat to let the sauce thicken for 8 minutes before parachuting in the cooked baby potatoes and greens.
Add a lid, and keep over a low heat until piping hot. Plate up.
