This recipe is so yummy and fresh – and, despite being predominantly being made up of cheese (!), seems quite a healthy option.

In a bowl (or food processor) mix together 450g/1lb fresh ricotta, 1 garlic clove finely chopped, 4 spring onions finely chopped, 2 tbsp chopped mint, 3tbsp chopped parsley, 3tbsp olive oil,  the juice of 1 lemon, some sea salt and freshly ground pepper.

Cover and refrigerate for at least 30 minutes to develop the flavours. Bring to a room temperature before serving with a drizzle of olive oil and a garnish of chopped chives.

Here are some ideas of what to serve with the ricotta: 1) as an aperitivo – with some crostini (sliced, grilled baguette rubbed with a cut garlic clove and drizzled with olive oil), carrot sticks (I used the purple variety), and a few olives, 2) stirred into hot pasta or new potatoes, 3) as a sandwich filler

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