OT­TOLENGHI’S UL­TI­MATE AU­TUMN SUP­PER

Sim­ple, sea­sonal, scrump­tious – we’d ex­pect noth­ing less from one of our favourite chefs

Red - - Contents - Pho­tog­ra­phy JONATHAN LOVEKIN

Hot charred cherry toma­toes with cold yo­gurt The beauty of this dish lies in the con­trast be­tween the hot toma­toes and fridge-cold yo­gurt, so make sure the toma­toes are straight out of the oven and the yo­gurt is straight out of the fridge.

Serves 4 as a starter or mezze Prepa­ra­tion time: 15 min­utes Cook­ing time: about 30 min­utes

350g cherry toma­toes

3tbsp olive oil

3/4tsp cumin seeds

1/2tsp light brown sugar

3 gar­lic cloves, finely sliced 3 thyme sprigs

5g fresh oregano: 3 sprigs left whole and 2 picked, to serve 1 lemon: finely shave the skin of 1/2 to get 3 strips and finely grate the other 1/2 to get 1tsp zest 350g ex­tra-thick Greek-style yo­gurt, fridge-cold

1tsp Urfa chilli flakes, to serve

1 Pre­heat oven to 220°C (200°C fan) mark 7.

2 Place toma­toes in a bowl with olive oil, cumin seeds, sugar, gar­lic, thyme, oregano sprigs, lemon strips, 1/2tsp flaked salt and a grind of black pep­per. Mix, then trans­fer to a bak­ing tray large enough to fit all of the toma­toes on. Roast for 20min un­til the toma­toes be­gin to blis­ter and the liq­uid bub­bles. Turn oven to grill set­ting and grill for 6-8min, un­til the toma­toes blacken on top.

3 While the toma­toes are roast­ing, com­bine yo­gurt with grated lemon zest and 1/4tsp flaked salt. Keep in the fridge un­til ready to serve.

4 Once the toma­toes are ready, spread the yo­gurt in a wide, shal­low bowl, cre­at­ing a dip in it with the back of a spoon. Spoon over the toma­toes along with their juices, lemon skin, gar­lic and herbs, and fin­ish with the oregano and chilli flakes. Serve at once with bread.

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