Tomatoes with horseradish cream

This is simple but delicious – sliced tomatoes topped with a piquant creamy horseradish dressing. The better the tomatoes, the better this dish will be.

SERVES 4

6 large firm tomatoes

salt and freshly ground black pepper

125g (4oz) ricotta cheese

2 tbsp natural yoghurt

2 tsp extra-virgin olive oil

tsp red wine vinegar

2 tsp horseradish sauce or 1 tsp grated horseradish

chopped fresh chives, to garnish

You could skin the tomatoes if you wish: cover with boiling water for a minute, then drain and slip off the skins. Slice the tomatoes, with skins or without, into bite-sized pieces, divide between four plates and season with salt and pepper.

To make the topping, mix together the ricotta cheese, yoghurt, oil, vinegar and horseradish sauce until creamy. You could use a blender for this if you want it really smooth.

Season, then pour this mixture over the tomatoes and sprinkle over some chopped chives.