Add the butter and oil to the C3 frying pan and place on a medium heat. Once melted, add the chillies and ½ tsp flaked salt and fry for 1½ mins, swirling the pan every now and then (lower the heat if the chillies are browning too quickly).

Lower the heat all the way down. Stir in the garlic and paprika, then nestle in the tomatoes. Cover with the lid and cook for 8 mins, until the tomatoes have softened and browned on the bottom.

Remove from the heat. Add spoonfuls of creme fraiche, then squeeze over half a lemon. Finish with chives, chipotle flakes and flaked sea salt. Serve with focaccia to mop it all up.
November 07, 2022

Recipe

  • 20g unsalted butter
  • 3 tbsp olive oil
  • 2 mild red chillies, thinly sliced into rounds, deseeded if you like
  • ½ tsp flaked salt
  • 2 large garlic cloves, very finely chopped (not crushed!)
  • ¼ tsp mild paprika
  • 4 ripe winter tomatoes, cut into bite random bite size pieces (380g)
  • ½ lemon
  • 40g creme fraiche
  • 2 tbsp chives, finely chopped
  • Chipotle (or regular) chilli flakes (optional)

Method

Add the butter and oil to the C3 frying pan and place on a medium heat. Once melted, add the chillies and ½ tsp flaked salt and fry for 1½ mins, swirling the pan every now and then (lower the heat if the chillies are browning too quickly).

Lower the heat all the way down. Stir in the garlic and paprika, then nestle in the tomatoes. Cover with the lid and cook for 8 mins, until the tomatoes have softened and browned on the bottom.

Remove from the heat. Add spoonfuls of creme fraiche, then squeeze over half a lemon. Finish with chives, chipotle flakes and flaked sea salt. Serve with focaccia to mop it all up.