DELICIOUS COOKERY

From ricotta and cherry tart to slow-roast lamb and cured ham carbonara, the most authentic Italian dishes you’ll ever make

Ricotta and cherry is one of my favourite summer combinations. You can use a shop-bought 20-23cm (8-9in) round pastry case or make your own. For flavour variations you can stir either the zest of 1 lemon or 100g (3½oz) chopped dark chocolate into the ricotta mixture. Serves 6-8

For the pastry case

300g (10½oz) plain flour 125g (4½oz) icing sugar A pinch of salt 125g (4½oz) unsalted butter, diced Grated zest of 1 lemon 1 egg, plus 1 egg yolk

For the ricotta and cherry filling

2 eggs 2tbsp cornflour 100g (3½oz) caster sugar 400g (14oz) ricotta cheese 150g (5½oz) cherry jam 300g (10½oz) fresh cherries, pitted If you’re making your own pastry, place the flour, icing sugar and salt in a food processor. Add the butter and lemon zest and pulse until mostly incorporated, then add the whole egg and egg yolk. Pulse again until almost coming together. Turn out and bring together by hand, then wrap in clingfilm and chill for 30 minutes.

Preheat the oven to 200°C/fan 180°C/gas 6. Remove the pastry from the fridge, unwrap it and roll out to 5-8mm (¼- 3/8in) thick. Use it to line a 20-23cm (8-9in) tart tin. Prick the pastry with a knife and trim the edges. Line with parchment and fill with baking beans. Bake for 10 minutes until starting to brown at the edges. Remove the parchment and baking beans. Reduce the heat to 180°C/fan 160°C/gas 4, then bake for 20 minutes more until golden brown. Set aside until cool.

Meanwhile, in a bowl, beat the eggs, cornflour and 80g (2¾oz) of the sugar. Add the ricotta and beat until smooth. Spread the base of the tart with jam. Pour in the ricotta mixture and level with a spatula. Dot with the cherries and sprinkle the remaining sugar over. Bake at 180°C/ fan 160°C/gas 4 for around 30 minutes until barely set. Leave to cool before serving.