GREEN FRIDGE CLEAN-UP PIE

Serves 6

EASY

GREAT VALUE Preparation: 20 minutes Cooking: 35 minutes

For the ricotta custard: double-cream plain yoghurt 1 cup Woolworths smooth ricotta ½ cup, plus extra for serving large free-range eggs 4 flour 60 g mature Cheddar 100 g, grated

Dijon mustard 2t ground nutmeg a pinch lemon ½, zested sea salt and freshly ground black pepper, to taste

Swiss chard 200 g, shredded and wilted in a pan olive oil 1T spring onions or baby leeks, 4 sliced garlic 4 cloves, chopped broccoli 200 g, sliced peas 100 g

Woolworths salted crisps

3 handfuls, crushed, plus extra for serving Woolworths paprika-and-linseed dukkah, for serving extra virgin olive oil, for drizzling

1 To make the ricotta custard, whisk all the ingredients together until smooth.

2 Preheat the oven to 180°C and grease a 20 cm tart case or shallow ovenproof dish. Squeeze any excess water from the chard.

3 Fry the spring onions and garlic in the olive oil for 1 minute, then add the broccoli and cook for 2 minutes. Stir through the chard and peas to heat through. 4 Remove from the heat and spoon into the dish. Spread out evenly and pour over the ricotta custard. 5 Place the crisps on the top to create a crust, then bake for 25–30 minutes, or until puffy, golden and set. 6 Serve warm with ricotta, a sprinkle of dukkah, a drizzle of olive oil and extra chips.

CARB-CONSCIOUS, MEAT-FREE WINE: Neil Ellis Elgin Chardonnay