Here’s a magnificent way to cook the large, heirloom tomatoes that are plentiful and (relatively) cheap in the Northern Hemisphere from now into September. These handsome fellows are obviously inspired by various Greek, Italian and French etc. ways with rice-filled, slow-baked tomatoes, but I’ve included gentle hints of saffron and chopped artichokes to the base of wholegrain rice, bolstered with generous amounts of herbs (N.B. dill and oregano are the stars of the herbs here, but you could definitely replace the latter with dried and add or swap in mint or basil for the parsley).

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