by Tom Aikens
I love this recipe because it’s so simple and fun to make, as well as being incredibly tasty. You can eat the ricotta in so many ways: as a cheese course with toasted sourdough and chutney, alongside a simple tomato gazpacho with fresh basil, or as a dip with good olive oil and balsamic vinegar, finished with fresh basil and rosemary, as I’ve done here. TOM AIKENS
TOM’S STORY
Chef and restaurateur Tom Aikens has worked with a stellar cast of chefs, including David Cavalier, Pierre Koffmann and Joël Robuchon. At the age of only 26, Tom became the youngest British chef to hold two Michelin stars, at London’s Pied à Terre, but the style of his restaurants has changed radically over the years… At the moment he has three Tom’s Kitchen sites – Chelsea and Canary Wharf in London and the third one in Birmingham – all with a relaxed, informal vibe. tomskitchen.co.uk