The Mail on Sunday - You - - Food Festive Cheer -

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.

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