Homemade ricotta with slow-roasted thyme tomatoes

1.Pour the milk and cream into a heavy-based saucepan. Heat to 95°C if you have a thermometer, otherwise heat to “trembling stage” – the point just before it starts to boil. Lower the heat and add the lemon juice and salt, stirring gently a few times. Then remove from the heat and leave to sit until the curds separate out – about 10-15 minutes. I wrap it in a towel to prevent it cooling.

2.Line a bowl with muslin or a thin tea towel. Using a slotted spoon, remove the curds from whey and drain them in muslin. Gather up the edges of the cloth, tie them together and hang it from your tap to drain for 15-30 minutes. Cool, then store it in the fridge.

3.Preheat oven to 120°C. Lay the tomatoes cut side up on a lined baking tray. Drizzle with the olive oil and balsamic vinegar, then sprinkle with the salt and thyme.

4.Cook for 1½-2 hours.

5.Cool and store in and airtight container in the fridge. Use within 7-10 days.