3 ways with ricotta

Veg & ricotta tart

Heat the oven to 220C/ 200C fan/gas 7 with a baking tray inside. Mix 200g ricotta with 1 grated garlic clove, 1 tsp Dijon mustard and 25g grated parmesan. Season. Spread over a pu pastry sheet and top with leftover chargrilled veg from page 36. Bake for 20-25 mins.

Ricotta & chocolate

toastie stack

Spread butter over one side of four slices of brioche. Flip two of the slices over and top with 50g ricotta and some dark chocolate. Sandwich together, buttered-sides out, and fry in a frying pan over a medium heat, flipping once, until golden on both sides.

Stack them to serve.

Roasted veg & ricotta salad

Cook leftover chargrilled veg from page 36 following pack instructions. Toss with a warmed 250g pouch of pre-cooked grains (like couscous or quinoa), extra virgin olive oil, balsamic vinegar, lemon juice and some seasoning. Spoon over

some ricotta to serve.