Masala bream, a beetroot and tahini dip, and coffee-marinated chops: Yotam Ottolenghi’s summer recipes

Sea bream in an Indian-style marinade with a zingy ribbon salad, a spicy beetroot and tahini dip with salsa macha, and pork chops in a coffee marinade with a creamy white bean mash and kiwi salsa

Summer cooking, for me, means one of two things: either not cooking – who needs to, when you can eat Greek salad three times a day? – or else, when you do, really going for it. It’s about transporting yourself to the seaside with a special plate of fish, conjuring up an atmosphere with tropical fruit, and generally packing in as much colour as you can.

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