Tomato salad with ricotta-filled squash blossom fritters

Spread the ricotta on a paper towel, flatten slightly and salt it to draw out water so it keeps its consistency when heated; pat off the excess moisture.

Roughly chop basil, parsley and any fennel tops, seeds or pollen; mix into the ricotta with a glug of olive oil, a splash of heavy cream and lemon zest. Transfer to a piping bag.

Remove the pistil or stamen from each blossom, check for bees, pipe in the filling, and refrigerate.

Give the green cherry tomatoes a light fry to remove the skin and soften them; halve them. Cut the ripe tomatoes into thin rustic wedges.

Toss the tomatoes on a tray with olive oil, salt and pepper.

For the batter, combine all-purpose flour, baking soda, baking powder, salt, ground fennel seed or pollen and lemon zest; slowly whisk in water a quarter cup at a time to avoid lumps. Add lemon juice and whisk another minute.

Dip each blossom into the batter, leaving the stem exposed, and fry a few at a time in 375 degree oil until crispy and golden brown, three to four minutes.

Drain on a paper towel and season with salt.

Plate a bed of the marinated tomatoes, two or three blossoms, fresh herbs and a little lemon juice.