A simple summer tomato salad recipe is taken to new heights with an inventive homemade ricotta, in which the milk is infused with fennel before splitting and straining the curds. As chef Will Devlin notes: "We make our own ricotta at The Small Holding using delicious full fat milk from Hinxden Dairy who have a herd of pedigree Guernsey and Holstein cows in Kent and Sussex. Yarrow is a gorgeous hedgerow plant that we use a lot as a herb in the restaurant. It’s got a strong liquorice flavour and is similar to tarragon, which you can use instead if you can’t find yarrow. Use perfectly ripe tomatoes for this recipe in the height of summer."