|"Jane Willis, a keen amateur cook from Fleet..." gets the credit|
My sole contribution to the proceedings was to grow the green beans which Jane used in her dish.
The recipe is genuinely one which we enjoy - not written solely for the competition - and Jane still makes it for us from time to time. It's definitely a permanent member of our food repertoire. You ought to try it! (It's available on my Recipes page). If you can't get, or don't like Pasta Wheat, couscous works just as well -- or indeed bulghur wheat, quinoa, rice or even mashed potato.
When we have this dish I usually put together a nice salad to go with it. For instance this vaguely-Mediterranean one made with tomatoes, cucumber, onions and olives, garnished with some dried oregano:
A cucumber and mint salad would also go very well. For a wine accompaniment, I suggest a robust red wine like an Australian Shiraz.