I had forgotten how good keftedes are and, by using cherry tomatoes, they can be made small enough to serve with drinks. When it is to hand, crumbled feta can be added and the keftedes can be dipped in gram flour before frying to give extra crispness. The recipe is in the book but I am changing things a little, preferring coriander to parsley and increasing the spices.

400g ripe cherry tomatoes
3 tsp tomato paste
4 spring onions, white part only, finely chopped
2 cloves garlic, pressed
2 tbsp coriander, very finely chopped
2 tbsp mint leaves, very finely chopped
1 tsp chilli flakes
300g self-raising flour
Salt and freshly ground black pepper
½ tsp sumac
150g feta, crumbled (optional)
Gram flour (optional)

Olive oil for frying

Start by cutting the tomatoes in half, place them on a baking tray and season well with salt and pepper. Place in an oven at 140℃ for about an hour until they are soft. Leave to cool.

Place the tomatoes in a large basin and scrunch them up with your fingers until the skins break and the juice runs. Add all the other ingredients except the flour, mix and season. Then slowly start to add the flour to make a thick batter.

Heat some oil in a wok or deep sided frying pan. Cook the keftedes in batches by dropping in spoonfuls of the paste (you may like to first dip them in gram flour) into the oil. Cook on a medium heat, turning them so that they are well browned all over. Be careful not to cook the keftedes too fast burning the outside before the centres are cooked.

Keep warm in an oven before serving.