Homemade ricotta, marrowfat peas, pesto and toasted sourdough crumb

1. 1

   To make the ricotta, bring the milk and cream to the boil in a saucepan. Add the vinegar and remove from the heat. Leave to sit for 2 minutes then gently pour the contents through a wide sieve to separate the curds from the whey. Pop the curds into a bowl and season with salt.

2. 2

   To make the pesto, pop everything into a blender, add a good splash of cold water and blitz until still slightly chunky. Season with salt.

3. 3

   To make the marrowfat peas, heat the oil in a frying pan and add the peas, salt and spices. Toss until the peas start to brown a little.

4. 4

   To make the sourdough crumb, blitz the sourdough in a blender or food processor until a chunky crumb forms. Heat the butter in a frying pan, add the breadcrumbs, salt and thyme and cook until golden.

5. 5

   To serve, pop the peas into a shallow bowl and top with the ricotta. Sprinkle over the crumbs then dollop over the pesto.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.