Homemade ricotta, marrowfat peas, pesto and toasted sourdough crumb

1. 1

   Bring 350 ml whole milk and 50 ml double cream to the boil. Add 2 tbsp white wine vinegar, remove from the heat and rest for 2 minutes. Gently pour through a wide sieve to separate curds from whey. Put the curds in a bowl and season with 1 pinch salt. Keep the curds for this dish; set the drained whey aside for another use.

2. 2

   Blend 60 g mixed salad leaves, half a bunch (about 10 g) flat-leaf parsley, half a bunch dill, 1 finely chopped green chilli, 50 g toasted pumpkin seeds, ½ tsp nutritional yeast and 100 ml olive oil with a good splash of cold water until slightly chunky. Season with 1 pinch salt.

3. 3

   Heat 2 tbsp smoked rapeseed oil in a frying pan. Add 200 g cooked marrowfat peas, ½ tsp toasted lightly crushed cumin seeds, ½ tsp smoked paprika and ½ tsp toasted lightly crushed coriander seeds. Season with a little of the additional salt to taste. Toss until the peas begin to brown.

4. 4

   Blitz 1 slice day-old sourdough bread until chunky crumbs form. Heat 50 g unsalted butter in a frying pan, add the crumbs, 1 tsp picked thyme leaves and salt to taste, and cook until golden.

5. 5

   Spoon the peas into a shallow bowl and top with the ricotta. Sprinkle over the sourdough crumbs, then dollop over the pesto.

1 serving ≈ 318 g

Nutrition values are estimates. - means data is unavailable.