OTTOLENGHI’S ULTIMATE AUTUMN SUPPER

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

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.