Ricotta with Fresh Fruit, Honey and Roasted Almonds
Photography by Manja Wachsmuth.
Serves: 6
INGREDIENTS
250 grams firm ricotta (we used Clevedon Valley Buffalo Company)
selection of fresh seasonal fruit such as nectarines, strawberries, cherries and white peaches
½ cup skin-on almonds, roasted
mint leaves
well flavoured liquid honey
METHOD
Place the ricotta on a serving platter. Slice the stone fruit into wedges and cut any large strawberries in half. Arrange all the fruit, the almonds and mint leaves around the ricotta and drizzle generously with honey.
Cook’s tip: The ricotta is also delicious served with fresh figs when in season.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!