Jamie Oliver served up a tasty tomato and ricotta galette (tomato and cheese pie) with a olive, anchovy and basil salsa on Jamie: What To Eat This Week.

The ingredients are: 600g ripe mixed tomatoes, ½ a fresh red chilli, ½ a fresh yellow chilli, red wine vinegar, extra virgin olive oil, ½ a bunch of fresh basil (15g), 500g quality ricotta cheese, such as Westcombe, 1 lemon, 50g Parmesan cheese, 2 large free-range eggs, 40g couscous and mixed seasonal salad leaves, to serve.

For the salsa: 100g mixed olives, stone in, 1 x 50g tin of anchovies in oil, from sustainable sources and ½ a bunch of fresh basil (15g).

For the pastry: 400g plain flour, plus extra for dusting, a few sprigs of fresh herbs, like fresh, flowering thyme or oregano, 200g unsalted butter (cold), 2 large free-range eggs, 30g Parmesan cheese and milk.

See recipes by Jamie in his book titled: Simply Jamie available from Amazon now.