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Tomato, Yarrow, and Ricotta
British
Starter
Over 2 hours
Vegetables/vegetarian
Medium
Serves
4

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."

Recipe courtesy of
Ingredients
  • 4—6 tomatoes of different varieties and sizes
  • 4—6 slices of bresaola or fennel salami
  • 300g of ricotta
  • Flaky sea salt to serve
  • Yarrow fronds (or tarragon leaves or fennel top fronds)

Fennel Ricotta

  • 1l of full fat milk
  • 50ml white wine vinegar (we use fennel vinegar at The Small Holding)
  • 1 bulb of fennel or a large handful of fennel frond tops, roughly chopped
Method
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Method
  1. To make the ricotta, warm the milk and fennel together in a large pan until 80°C and infuse for 20 minutes.
  2. Pass the fennel milk through a sieve into a clean pan and reheat until warm again. Add the vinegar and stir until the fats and whey separate.
  3. Season the solids with 1 tsp of salt and pour through a muslin. Leave to drain for at least 30 minutes or overnight for a firmer texture. Make sure you save the whey to make bread, yoghurt, or to use in fermenting.
  4. To serve, arrange slices of tomato and salami onto each plate and pipe some of the ricotta on top. Garnish with picked yarrow fronds and flowers and a pinch of flaky sea salt.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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