”I love this recipe because it’s so simple and fun to make, as well as being incredibly tasty. You can eat the ricotta in so many ways: as a cheese course with toasted sourdough and chutney, alongside a simple tomato gazpacho with fresh basil, or as a dip with good olive oil and balsamic vinegar, finished with fresh basil and rosemary, as I’ve done here.” – Tom Aikens

Find out how easy it is to make fresh ricotta with Tom’s easy step-by-step guide.