| Do you ever cook with ricotta? I have an Italian friend who told me once that she eats 10kg of ricotta a week and had been warned off this fresh Italian-style cheese by her cardiologist. It's not an ingredient I use weekly but when I do I always find it surprisingly versatile and delicious. Our contributing cook Elizabeth Hewson offers us two dishes featuring ricotta this week and they are both luxe. First is her ricotta and wild greens pie, and then to follow are sweet ricotta creams that have to be one of the world's easiest desserts. Matilda Brown comes from Australian acting royalty - her parents are Bryan Brown and Rachel Ward. Matilda now helps run the farm her parents bought in 1985 and is an advocate for good food and slow farming. This week's guest chef recipes come from her new book The Good Farm Cookbook and offer three takes on great family meals: a chicken traybake, baked salmon and moussaka. Happy cooking. | 