Lamb chops with smoky heritage tomato relish

Grill the chops with cherry wood on the barbecue for added flavour. You can use any mixture of tomatoes; beef tomatoes add a lovely, rich taste.

QServes 2

2 long red chillies

2 long green chillies

2 banana shallots, unpeeled

500g mixed heritage tomatoes ½ garlic bulb, broken into

cloves, unpeeled vegetable oil, for drizzling

3 tbsp fish sauce

3 tbsp tamarind paste

2 tbsp palm or dark brown soft sugar 2 tbsp butter, softened

4 lamb chops small handful of coriander, to

serve (optional)

1 lime, cut into wedges, to serve cooked sticky rice, to serve (optional)

1 Heat the oven to 180C/160C fan/gas 4.

2 Put the chillies, shallots, tomatoes and garlic on a non-stick baking tray. Drizzle with some oil and sprinkle with ½ tsp salt, then roast until everything is slightly charred and soft, about 20 mins.

3 Remove from the oven and leave to cool slightly, then peel the garlic and shallots and discard any tomato vines and stalks. Crush together using a pestle and mortar or food processor along with the fish sauce, tamarind paste and sugar. Taste for seasoning – it should be smoky, sour, spicy and savoury. Will keep in a sealed, sterilised jar for up to three months.

4 Rub the butter into the lamb chops with your hands. Season with salt. Heat a frying pan over a medium heat, add a little oil and fry the chops for 5-6 mins on each side, or until cooked to your liking. Transfer to a plate and leave to rest for 2 mins.

5 Pile the chops in the centre of a plate and spoon over some relish. Scatter with coriander, if you like, and serve with the lime wedges and sticky rice, if using.