BAKED RICOTTA WITH CORIANDER AND ROSE VINEGAR DRESSING

Preparation 20 minutes, plus infusing Cooking about 1 hour Serves 4 The light pink dressing enhances the fresh flavours of this summery baked ricotta. You’ll need to make the rose vinegar in advance, as it takes a while to infuse.

olive oil, for greasing 1kg ricotta, drained 4 eggs, lightly beaten zest of 1 lemon, finely grated 2 large handfuls soft herbs (eg parsley, basil, mint, chives, dill), chopped FOR THE ROSE VINEGAR DRESSING 200ml rice wine vinegar

jam jar of red or pink rose petals, unsprayed 1 tsp coriander seeds 3 tbsp olive oil

For the dressing, heat the vinegar in a pan until almost boiling, then pour it over the rose petals in their jar. Leave to cool, seal and set aside for at least a day (or up to five days). Strain and keep chilled in the jar. Toast the coriander seeds in a pan until fragrant. Crush them lightly, then whisk into the rose vinegar with the olive oil and a little salt and freshly ground black pepper. Heat the oven to 180°C (160°C fan oven) gas mark 4. Line the base of a 1kg loaf tin with non-stick paper and lightly grease the sides with olive oil. Put the ricotta in a large sieve over a bowl and leave to drain for 15 minutes. In a clean bowl, beat the drained ricotta, eggs and lemon zest together. Place the tin in a larger, deep roasting tin and fill with enough water to come halfway up the sides of the loaf tin. Add the ricotta mixture to the loaf tin and bake for 50 minutes to one hour, until a skewer inserted in the centre comes out clean. Set aside to cool, then turn out and slice thickly. Serve with a herb salad and spoonfuls of the dressing.