They’re at their best in midsummer, and the sweetness is enhanced when paired with creamy whipped feta
watch, listen, cook T V chef
Whipped feta with confit tomatoes
SERVES 4
PREP 10 mins
COOK 40 mins EASY V
400g mixed cherry tomatoes 5 garlic cloves, crushed ½ lemon, juiced, plus 3 thin strips of lemon peel ½ tsp caster sugar 1 tsp coriander seeds ¼ tsp chilli flakes 4 oregano sprigs 60ml extra virgin olive oil 200g feta (vegetarian, if necessary) 100g thick Greek yogurt sourdough, to serve (optional)
1 Heat the oven to 180C/160C fan/gas 4. Cut some of the larger tomatoes in half and leave some whole, then tip into a roasting tin with the garlic and lemon peel. Season, then sprinkle over the sugar, coriander seeds, chilli flakes and oregano. Drizzle over the olive oil. Bake for 40 mins until the tomatoes are bursting and fragrant. Leave to cool slightly, then discard the garlic and lemon peel.
2 Meanwhile, put the feta in a food processor with the lemon juice and whizz until smooth and creamy. Stir in the yogurt.
3 Spoon the whipped feta into a serving bowl, then top with the warm tomatoes. Grind over some black pepper and serve with slices of toasted sourdough, if you like.
GOOD TO KNOW 1 of 5-a-day • gluten free PER SERVING 324 kcals • fat 28g • saturates 11g • carbs 6g • sugars 6g • fibre 2g • protein 10g • salt 1.3g
On iPlayer Ould Lammas Fair in Ballycastle
Each month, we highlight a UK foodie event featured on BBC Two’s Coast to Coast Food Festival. This time, we head to Northern Ireland
For over 400 years, there has been a harvest festival in Northern Ireland’s Ballycastle, and the vibrant Ould Lammas Fair (Ireland’s oldest) coincides with this to celebrate food and farming. Over 100,000 people are expected to visit between 26-29 August.
One of the stall holders, La Tia Juana’s, serves Latin American street food – co-founder Michael and his wife lived in Venezuela for 15 years. “We make corn breads on the griddle, the same way you would make a so
