To make the ricotta:
Place a large deep saucepan over a medium heat and pour in the milk. Add a teaspoon of sea salt, and stir until it has dissolved completely.
When the milk has come to the boil, give the pan a good stir, then take the spoon out of the pan and pour in the vinegar. At this point, small lumps will rise to the surface as the milk curdles. This is what’s known as the ‘curds’. With the wooden spoon, gently move the curds to the centre of the pan to allow space for more curds to rise up at the edge.
Once the mixture starts to boil, remove the pan from the heat. Cover the pan and leave for about 15-20 minutes.
Meanwhile, place 2 layers of muslin cloth into a large sieve, then place the sieve over a large bowl.
Using a slotted spoon, carefully lift the curds out of the pan. Place the curds into the muslin cloth-lined sieve and pour the mixture through the strainer, gently stirring to push all the liquid through.
Wrap the muslin around the curds and squeeze gently to remove more liquid.
Use the ricotta immediately, or allow it to cool completely and store it in the fridge and use within 2 days. Makes around 300g of ricotta.
To barbecue the steaks:
Place three big handfuls of good quality properly sustainable charcoal in the bottom of your barbecue. Set alight and wait until the coals have formed a grey furry coat. Don’t be tempted to cook over the fire before the coals are properly alight.
Oil the pork steaks with a good drizzle of rapeseed oil and season generously with sea salt.
Place the pork steaks over the indirect heat, don’t be tempted to place them over the hottest part of your barbecue as the fat will render, catch light and cause flare ups which will leave you with a burnt steak. You are wanting to beautifully caramelise the steak, not char it.
Cook the steak on one side for around 2-3 minutes, or until a golden coat has formed. Flip the steak over and cook the other side for a further 2 minutes. Move the steak further to the side of the barbecue, away from the heat, and sit a knob of butter and some sage leaves on top of the steak. Leave it to rest here for about 10 minutes.
To make the spring salad:
Slice the courgettes and lay them out evenly on a plate. Sprinkle them with a generous amount of sea salt and lightly massage the salt into the courgettes. Leave to rest for about 15 minutes.
Meanwhile, de-pod and cook the broad beans and peas. Once the broad beans have been cooked and cooled, pod them again, leaving just the bright green bean.
Take the herbs and run your knife roughly over them so they are lightly chopped.
Once the courgettes have been cured, give them a good rinse and a pat dry, then lay them out on a large platter. Scatter over the peas and broad beans, dollop on the homemade ricotta, place the steaks on top of the salad and then scatter over the chopped herbs.
To finish, zest one whole lemon over the dish. Cut the lemon in half and squeeze the juice of half the lemon over everything. Drizzle with some good quality olive oil and decorate with any edible Spring flowers you find in your garden like borage or dandelion.