Roasted cherry tomatoes with baked ricotta and pizzette fritte

By Claire Thomson From Saturday Kitchen Ingredients For the pizzette fritte 175g/6oz plain flour ½ tsp salt 100ml/3½fl oz warm water 1 tbsp olive oil 1 tsp fast-action dried yeast flaky sea salt (optional) dried oregano (optional) olive oil, for shallow frying For the …

Cheat’s ricotta and cherry tomato gnocchi

By Donna Hay From Saturday Kitchen Ingredients 360g/12oz ricotta 80g/3oz Parmesan (or a similar vegetarian hard cheese), plus extra to serve, finely grated 150g/5½oz plain flour, plus extra for dusting 3 free-range eggs, beaten 1½ tsp sea salt flakes 1 tbsp finely chopped fresh basil …

Cherry soufflé

By Matt Tebbutt From Saturday Kitchen Ingredients For the cherry sauce 1kg/2lb4oz fresh cherries 1 cinnamon stick ½ vanilla pod 150ml/5fl oz kirsch 100g/3½oz caster sugar For the soufflé 10g butter 85g/3oz sour cherries, soaked in hot water 500ml/18fl oz milk ½ vanilla pod 70g/2½oz semolina flour 85g/3oz caster sugar …

Breaded chicken escalope, caper sauce, sautéed courgettes and cherry tomatoes

Ingredients 4 corn-fed chicken breasts, boneless and skinless salt and freshly ground black pepper 75g/3oz plain flour 2 free-range eggs 60g/2½oz Japanese breadcrumbs For the caper sauce 2 tbsp olive oil 50g/2oz butter 1 banana …