Ricotta Cakes

This is a good dish for Saturday lunch as it takes no time to prepare and cook.

Serves two

250g ricotta
1 large egg
Nutmeg
Grated Parmesan

1. Beat the ricotta and egg together. Add freshly grated nutmeg and season with salt and pepper.

2. Oil two ramekins and pour in the ricotta mixture.

3. Dust liberally with finely grated Parmesan.

4. Cook in a hot oven (GM7, 220°C) for ten minutes until risen and golden.

5. Leave to cool for a few minutes before running a knife around the ramekins and easing out onto plates.

Serve with a green salad with a dressing made with olive oil, finely chopped roasted walnuts and a dash of lemon juice. A spicy pear or apricot chutney goes well and of course, plenty of bread to mop up the bits.