Bruschetta with Fresh Ricotta and Toppings

Fresh Ricotta: Line a large sieve with a double layer of damp muslin cloth and set over a large bowl or saucepan.

Put the milk, cream, salt and bag of fennel seeds (if using), into a large saucepan over a medium heat. Slowly bring to the boil, stirring occasionally to prevent it catching on the base of the pan.

When it comes to the boil, remove the fennel seeds and turn off the heat. Add the lemon juice and stir until the milk starts to split into curds and whey. Let the milk sit for 10 minutes for the curds to set. 

Using a slotted spoon, gently scoop all the curds out and place them in the sieve. Leave to drain for about 1 hour. Discard the whey in the saucepan.

The cheese is creamy and silky when it’s freshly made. If a firmer texture is desired, cover the cheese, still in the sieve set over the bowl, and refrigerate for several hours or overnight. As more whey drains, the cheese will firm up. Best used within 2 days. 

Mixed Tomato and Anchovy Salad: Put the tomatoes in a serving bowl and set aside. 

Heat the oil, anchovies, garlic, chilli and rosemary in a small sauté pan over a low heat, stirring occasionally until the anchovies dissolve. Take off the heat and stir in the vinegar and onion.

Pour over the tomatoes and combine. Serve at room temperature. 

Silky Zucchini with Lemon and Basil: Heat the oil in a sauté pan over a medium heat and add the zucchini, garlic, and chilli. Season generously, cover and cook until the zucchini are very tender and starting to collapse. Stir frequently to prevent it catching on the base of the pan. Stir in the lemon zest and juice and the basil. Serve at room temperature.