Grilled beef tomatoes with chilli, garlic and ginger

Serves four

• 75g olive oil
• 2 long red chillies
• 4 cloves garlic
• 0 4 cm piece fresh ginger
• 20g coriander stalks
• 11g beef tomatoes
• 0 black pepper
• 1.5 tsp black mustard seeds

Step 1
Eat these with good, country-style bread to mop up the oil.

Step 2
Turn the grill to its highest setting.

Step 3
Heat the oil in a medium pan on a medium heat, then gently fry the chilli, garlic and ginger for five minutes, stirring every once in a while, until the garlic is just starting to brown.

Step 4
Add the coriander stalks and fry for a minute or two more, until the garlic is a light golden-brown and the chilli aromatic, then transfer the solids to a plate with a slotted spoon, to stop them cooking.

Step 5
Arrange the tomato slices on a 30cm x 40cm baking tray, making sure they do not overlap, then brush with two tablespoons of the aromatic oil.

Step 6
Sprinkle with a teaspoon and a half of salt and a generous grind of pepper, then position the tray about 5cm below the heat source and grill for 10-12 minutes, until the tomatoes have started to brown.

Step 7
Remove, pour over most of the remaining oil and the reserved fried aromatics, and leave to steep for 10 minutes.

Step 8
When you are ready to serve, arrange the tomato slices on a large platter, overlapping them a little for appearances’ sake.

Step 9
Scatter the coriander leaves and mustard seeds over the top, then pour over any oil and cooking juices left in the pan.