Jocoque is somewhere between yoghurt, soured cream and labneh, and traditionally made on Mexican ranches from milk that’s left to ferment in clay pots. Here, I’ve used strained greek yoghurt instead, to add depth to these simple tomato toasts and for a creamy balance to the smoky salsa backdrop. It makes a simple and delicious starter for an alfresco dinner. To follow, a simple, spatchcocked chicken slathered in a smoky, brick-red chipotle paste that is mouthwateringly good.
