Savoury baked ricotta with asparagus, roast tomatoes and black-olive dressing recipe For the ricotta 1kg (2lb 4oz) fresh ricotta 50g (1¾oz) freshly grated parmesan finely grated zest of 1 lemon 1 clove garlic, crushed 4 large eggs 1-2 tbsp chopped herbs such as basil, flat-leaf parsley, chives, oregano For the vegetables 16 plum tomatoes, halved lengthways 5 tbsp olive oil 2½ tbsp balsamic vinegar 1 tsp caster sugar 16 asparagus stalks, base trimmed and any tough skin peeled For the dressing 75g (1¾oz) black olives 1½ tbsp white balsamic vinegar 1 small clove garlic, chopped 6 tbsp extra-virgin olive oil ½-1 tbsp chopped herbs (same as you have used in the ricotta) Put the ricotta into a sieve to allow excess moisture to run out. Mix it in a bowl with all its other ingredients and some seasoning. Take a non-stick loaf tin measuring 20 x 9cm (8 x 3½in) at the base, 6cm (2½in) deep. Brush it with olive oil and spoon in the mixture. Place in a roasting-tin and pour in boiling water to come halfway up the sides of the loaf tin. Cook in an oven preheated to 180°C/350°F/gas mark 4 for an hour. Put a skewer into the very middle. If it comes out clean the ricotta is ready. If not, put it back in for a further 10 to 15 minutes. Leave to sit until it is completely cool. Put the tomatoes into a small roasting-tin or dish in which they will sit snugly in a single layer. Mix the oil, vinegar and some seasoning. Pour over the tomatoes then turn with your hands, making sure they are completely coated. Put them cut-side up and sprinkle with a little sugar. Put in the oven and cook for 40 to 45 minutes. To make the dressing, remove the stones from the olives and chop the flesh. Put into a mortar and grind to a lumpy purée. Put the vinegar into a cup with some pepper, add the garlic then whisk in the oil. Stir in the olives and herbs and taste for seasoning. Turn the ricotta out on to a board. It is best served at room temperature. Cut into slices and put on plates with the warm tomatoes. Quickly steam or boil the asparagus until it is just tender then add it to the plates and spoon over the dressing. Serve at once.