Caprese

Use ripe tomatoes, fresh mozzarella, basil leaves, extra-virgin olive oil and salt. Slice the tomatoes and mozzarella, then layer them with the basil.

Use ripe but firm tomatoes, slice them just before serving and blot the cut surfaces if they are very juicy. Drain fresh mozzarella well and assemble the dish shortly before it reaches the table.

Fresh mozzarella has the soft, milky texture that suits Caprese; drain it well before slicing. For a firmer result that is easier to cut neatly, use a less watery mozzarella.

You can slice the tomatoes and drain the mozzarella ahead, but keep them separate and refrigerate them. Layer with basil, oil and salt shortly before serving, as chilling assembled Caprese dulls the tomatoes’ flavour and makes the basil wilt.

Serve it with crusty bread to catch the tomato juices and olive oil, or alongside grilled vegetables, fish or chicken. It also works as a starter before pasta.

For a dairy-free version, try slices of firm tofu, drained well and seasoned with salt and a little olive oil. The texture and flavour differ from mozzarella, but tomato and basil still make a fresh pairing.