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1. Tip the tubs of ricotta into a sieve lined with a clean J-cloth or muslin and leave to drain overnight.
2. Heat the oven to 200C/fan 180C/gas 6. Brush a 1-litre pudding basin with olive oil. Press any excess liquid out of the cheese then mix it with the egg and season well. Pack the cheese into the basin and bake for 40 minutes or until the cheese browns around the edges. Tip out onto a plate.
3. Heat 2 tbsp olive oil in a small pan and fry the parsley and capers until they crisp up, add to the lemon juice and zest along with a slug of olive oil and some seasoning. Spoon over the ricotta. Serve with slices of toasted baguette.

Per serving

191 kcalories, protein 9.9g, carbohydrate 2.1g, fat 15.9 g, saturated fat 7.4g, fibre 0.1g, salt 0.45 g

http://www.bbcgoodfood.com/recipes/5750/

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Ingredients

• 3 x 250g tubs ricotta
• olive oil
• 1 egg
• a small bunch curly parsley , very roughly chopped
• 2 tbsp capers , rinsed and drained
• 1 lemon , zested and juiced

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Difficulty and servings

Serves 8

Preperation and cooking times

Ready in 50 minutes + overnight draining

Ingredients

• 3 x 250g tubs ricotta
• olive oil
• 1 egg
• a small bunch curly parsley , very roughly chopped
• 2 tbsp capers , rinsed and drained
• 1 lemon , zested and juiced

Per serving

191 kcalories, protein 9.9g, carbohydrate 2.1g, fat 15.9 g, saturated fat 7.4g, fibre 0.1g, salt 0.45 g

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