Fried Green Tomatoes in Beer Batter

The origins of this dish may well lie in South America, where varieties are specifically grown as green tomatoes, but I find it works well with homegrown tomatoes that don’t ripen owing to our unreliable weather. Fried in a light batter made with some good old British beer, they make a perfect accompaniment to grilled meats. Alternatively, serve them with a sauce of diced ripe red tomatoes and chopped basil leaves tossed with a little extra virgin rapeseed oil.