Masala sea bream, beetroot and tahini sauce and coffee-marinated cutlets: Yotam Ottolenghi's summer recipes

Summer cooking, to me, means one of two things: either no cooking - who needs it, when you can eat Greek salad three times a day? – or, when you do, really go for it. It's about transporting yourself to the seaside with a special plate of fish, evoking an atmosphere with tropical fruits, and generally putting on as much color as possible.

Coffee Marinated Pork Chops with mashed white beans and kiwi salsa (pictured top)

Ask your butcher for thick cutlets – the bone-in ones with a thick layer of fat, which crisp up very well in the pan . If you want to make ahead, marinate the chops and prepare the mash the night before.

Preparation 20 minMarinating 1 hour + Cooking 20 minFor 4 people, main course

3 thick pork chops (about 350 g each), bone-in1 tsp olive oil

For the dry marinade 2 tbsp freshly brewed coffee 2 tbsp brown sugar 1 tsp smoked sweet paprika 1 tbsp seeds fennel½ teaspoon black peppercorns1 teaspoon ground cinnamon Fine sea salt and fleur de sel

For the white bean puree2 cans of cannellini beans ( 400g each), rinsed and drained (480g)60ml sour cream1 tbsp olive oil2 limes: finely grated, to obtain 1 tbsp of zest, and squeezed, to obtain 1 teaspoon

For the kiwi salsa4 kiwi (about 320g), peeled and coarsely grated 5g ginger, peeled and grated15g coriander, coarsely chopped1 red chilli (10g), stem removed, finely chopped (seeded if you prefer less heat)

First, marinate the pork. Put all the marinade ingredients in a spice grinder with a teaspoon of salt and mix finely. Take a tablespoon of this mixture, put in a small bowl with the zest and a teaspoon of flaked salt, crush with your fingers to make a spice salt. Crush the mixture with your fingertips to make the spiced salt. Rub remaining mixture evenly over chops. Marinate at room temperature for at least an hour or, if making ahead, store in the fridge for up to 24 hours. Just be sure to bring to room temperature at least 30 minutes before baking.

Heat the oven to 200C (180C fan)/390F/Gas 6. Add all the ingredients for the mash to a food processor along with two tablespoons of water and half a teaspoon of salt. Beat for 30 seconds until the mixture is almost smooth and transfer to a bowl. Cover and set aside for later.

Sprinkle three-quarters of a teaspoon of fine salt over the chops. Put them fat side down in a large cold cast iron skillet with half a teaspoon of oil. Reduce the heat to medium-high and cook for two to four minutes, until the fat is melted and crispy.

Add half a teaspoon of oil, flip the chops on their side and sear each side for 45 seconds, and repeat once more (if your pan isn't big enough, put on a side tray and sear one at a time). Arrange the chops, skin side down and transfer the pan to the oven. Bake for nine minutes, remove from oven and let stand for five minutes. Chops should be slightly firm and spring back when pressed in the center.

For the kiwifruit salsa, combine all ingredients in a medium bowl and mix well.

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Place the chops on a cutting board and slice along the bone to separate the meat, then cut the meat on the bias into ½ cm strips.< /p>

Divide the bean puree on each plate and arrange the slices of pork on top. Sprinkle generously with spicy salt and serve with the salsa on the side.

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