Baked Green Ricotta

I can't wait to eat this bright green baked ricotta. It's adapted from a Sarah Raven recipe, blitzed green with wild garlic but you could use other soft herbs instead. Once you've located your ricotta (for those local to me, the one from Westcombe Dairy is well worth making a detour for), it's a matter of minutes to assemble.

Feeds 4-6, with bread and salad

Knob of butter
150g freshly grated Parmesan
4 handfuls of wild garlic, or combination of basil, parsley and mint
500g fresh ricotta cheese
120ml double cream or greek yogurt
2 eggs
Salt and black pepper
100g pine nuts, dry-fried or toasted (optional)

Preheat the oven to 190c. Grease a 30cm spring-form cake tin or pie tin with a knob of soft butter, then coat the buttered surface with a little grated Parmesan. Shake off any excess.

Put all the ingredients apart from the the pine nuts into a processor and blitz till smooth and bright green. Fold in the pine nuts then spoon into the prepared tin.

Bake in the oven for 20 minutes till slightly risen with a golden crust and soft centre. Serve immediately with crusty bread.