Baked ricotta with cherry tomatoes, chilli and sesame

Method

1. First, make the dressing. Toast the sesame seeds, cinnamon and star anise in a small frying pan over a medium heat for 2-3 minutes, shaking the pan every now and then, until the seeds are golden brown. Add the olive oil and heat for 1 minute. Add the shallot and garlic, then fry for 1 minute until fragrant. Stir in the chipotle flakes and grated tomato, heat through, then season with salt and pepper. Set aside.
2. Heat the oven to 170°C fan/gas 5 and brush the inside of an oven dish with olive oil. Mix the ricotta with the eggs, parmesan and half the oregano, then season with salt and pepper. Spoon the mixture into the oven dish and bake for 30 minutes until puffed in the middle and browning.
3. Meanwhile, mix the cherry tomatoes with 1 tbsp olive oil and the remaining oregano. Season, then tip the tomatoes into a snug-fitting oven dish and roast for about 30 minutes or until golden, juicy and bubbling.
4. Serve the ricotta topped with the roasted tomatoes and sprinkled with the chilli dressing. If you like, serve with bread on the side to mop up the juices.