If you have some rather small and not particularly ripe tomatoes left at the end of the season, you can always make chutney, but we really like tomato clafoutis, which we first had in France – a clafoutis is something like a Yorkshire pudding and something like a soft batter pudding, in that it’s crispy and brown on top, but soft and melting underneath.

Tomato Clafoutis

2 eggs

25 grams plain flour

150 milk (or milk and cream if you’re feeling luxurious)

10 ripe or semi-ripe tomatoes cut in half

1 teaspoon olive oil

75 grams firm cheese, like feta or parmesan or sheep’s milk cheese, cubed

Pre-heat the oven to 350F/180C/gas mark 4 and while it’s heating, whisk the flour into the eggs and then add some seasoning and the milk, in small amounts, whisking continually to keep it smooth and creamy. Set aside.

Put the tomatoes cut side up, in an oiled ovenproof dish. Season with salt and pepper and put in the oven for ten minutes.

Take the dish out of the oven, put the bits of cheese in the gaps between the tomatoes and pour the batter over the top. Cook near the top of the oven for 30 to 35 minutes.