Tarragon gets some well-deserved limelight in this Yotam Ottolenghi-inspired dish. It’s the perfect companion for sweet, sticky tomatoes and cool yoghurt.
Serves: 4
INGREDIENTS
2 tablespoons extra virgin olive oil
400 grams cherry tomatoes 2 cloves garlic, thinly sliced
½ teaspoon dried chilli flakes (optional)
zest 1 lemon
To serve
2 cups unsweetened Greek yoghurt
3-4 sprigs fresh tarragon
1 teaspoon flaky sea salt
toasted sourdough
METHOD
Heat the oil in a non-stick frying pan over a medium heat.
Add the tomatoes and fry for 5 minutes. Add the garlic and chilli flakes, if using, and cook for a further 2-3 minutes. Remove the pan from the heat and add most of the lemon zest.
To serve: Spoon the yoghurt into a serving bowl. Top with the tomatoes and sprinkle with the tarragon leaves, sea salt and the remaining lemon zest. Serve with toasted sourdough.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!