Italian recipes

The ultimate ragù

6-8 hours

Chicken recipes

Venezuelan smoky chilli chicken empanadas

40 minutes

Aliums

Spring onion-and-feta pork sausage burger with relish and celeriac slaw

30 minutes

Brunch recipes

Chorizo shakshuka

30 minutes

Olive-and-basil dressing

Citrus recipes

Sweet potato with lemony crème fraîche

20 minutes

Pork recipes

Spicy chargrilled pork and juicy nectarine salsa

20 minutes

Butternut recipes

Root veggie fries

30 minutes

Brinjal recipes

Butterflied rosemary lamb with brinjal and onion confit

1 hour 40 minutes

Slow-roasted tomatoes

2 hours

Rosmarino pilaf

25 minutes

Gluten-free treat

Baked ricotta

20 - 25 minutes

Baked ricotta

By Phillippa Cheifitz

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 - 25 minutes

Ingredients

400 - 500 g fresh ricotta, drained
sea salt and freshly ground black pepper, to taste
2 - 3 T olive oil

Method

Preheat the oven to 200°C. Mash the cheese with salt and pepper and turn onto a baking sheet lined with baking paper.

Shape into a flat, round layer and moisten with olive oil.

Bake for 20–25 minutes, or until golden and crusty.

Cook's note: Serve with roast vegetables, salad leaves, or on its own with hunks of crusty bread.

DISCOVER MORE RECIPES USING RICOTTA HERE

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The ultimate ragù

Venezuelan smoky chilli chicken empanadas

Spring onion-and-feta pork sausage burger with relish and celeriac slaw

Chorizo shakshuka

Olive-and-basil dressing

Sweet potato with lemony crème fraîche

Spicy chargrilled pork and juicy nectarine salsa

Root veggie fries

Butterflied rosemary lamb with brinjal and onion confit

Slow-roasted tomatoes

Rosmarino pilaf

Baked ricotta

Baked ricotta

Ingredients

Method