Roast chicken, a yoghurt dip and crispy fritters: Yotam Ottolenghi’s tomato recipes

Three ways with seasonal tomatoes: a dip with layers of jammy tomatoes and yoghurt with caramelised figs, bulgur wheat tomato fritters, and a hunter’s chicken-style stew made lighter for summer

The problem with tomatoes, at this time of the year, is that they can make me lazy. They’re just too good as they are: sliced, drizzled with olive oil and paired with cheese. Caprese, Greek salad: I could (and pretty much do!) eat them every day in the summer. It’s brilliant to be reminded, then, of how wonderfully versatile they are, happily baked, cooked, squished, braised and fried in all sorts of suitably summery dishes.

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