This dish revolves around the lovely combination of the lightly cheesey ricotta cakes, the crunchy green veg and that gorgeously rich tomato sauce. We make it with broccoli spears in the winter and asparagus in the summer. It is worth making double the amount as the sauce and ricotta cakes are also great cold with some salads and avocado chunk. You’ll need 4 ramekins about 8cm diameter and 5cm deep, plus baking parchment. The dish can be baked in relays starting with the tomatoes then adding the ricotta cakes and finally roasting the veg

Baked ricotta:-

butter for greasing

250g ricotta, drained

1 egg

1 tbsp chopped lemon thyme (or ordinary thyme)

25g Parmesan cheese, finely grated

finely grated zest of half a lemon

Roast veg:-

250g tenderstem broccoli or asparagus

3 tbspns extra vigin olive oil

a squeeze of lemon juice

Roasted tomato dressing:-

400g cherry tomatoes

3 tbspns extra virgin olive oil

a little finely chopped red chilli

To serve:-

A handful of flaked almonds

• Preheat the oven to 180c. Generously grease the ramekins with butter and line with baking parchment

• To make the dressing roast the tomatoes in the oven in a baking tray and roast for 20-30 minutes, until they have collapsed but not browned. Remove from the oven and leave to cool

• Meanwhile, make the ricotta cakes by combining the ricotta, egg, thyme, Parmesan and lemon zest in a mixing bowl. Season well. Spoon into the ramekins and bake for 30-40 minutes, or until the tops are golden and firm to touch

• When the ricotta cakes are 20 minutes off being cooked, place the broccoli or asparagus on a baking tray and drizzle with the oil. Roast for 15-20 minutes or until tender.

• Turn out of the ramekins

• Finish the dressing by blending most of the tomatoes until ultra smooth; hold back 8 of them to dress the plates. Add the olive oil and chilli and season with salt. Set aside

• Finally dry fry the almonds in a frying pan until golden. Remove and set aside

• To serve, arrange the roasted veg on the plates, adding a squeeze of lemon juice. Add the roast tomatoes and top with the ricotta cake, then drizzle over the dressing. Top with the flaked almonds and serve