HERBY, LEMONY RICOTTA
SERVES 4 In a processor whiz together 50g mixed mint and basil leaves, 3 chopped spring onions, 1 small peeled clove of garlic, 2 tbsp olive oil and a little salt to a paste. Add 250g drained ricotta and whiz again; finally add 1 tbsp lemon juice. Transfer this to a serving bowl, cover and chill until required. Drizzle over a little more oil and scatter with extra herbs, if wished, to serve as a canapé spread or with the dippers of your choice.