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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz METHOD To serve 1. Place the fresh tomatoes in a mixing bowl with the fennel, dried tomatoes, dried bread and two thirds of the parsley and rocket. Add some dressing and seasoning. Keep the dressing light at this stage. 2. Mix and serve onto a large plate. Place over the rest of the leaves and crumble over the ricotta (you may not need all of it, the yield will depend on the quality of the milk). 3. Drizzle over some extra dressing and serve. HINTS AND TIPS • The dressing can be stored for 5 days in the refrigerator. • The recipe will make excess dressing; the extra can be served in a small dish on the table, or kept for another day. MATT STONE ’ S BAKED R I COTTA , TOMATOES AND SAFFRON 14.