Springtime pasta

 

Ingredients

• 250g pack frozen ricotta and spinach tortellini
• 50g frozen peas
• 50g frozen broad beans
• 1 tbsp olive oil
• zest 1 lemon
• 50g ricotta
•   Prep: 5 mins Cook: 5 mins
  Easy
   

  Method

  Bring a pan of salted water to the boil. Tip in the pasta, cook for 3-4 mins. Add the frozen peas and broad beans, then cook for 1 min more to heat through. Drain well, then toss through the olive oil and lemon zest. Place on plates, dollop over the ricotta

Griddled chicory with figs & bitter leaves

 

Ingredients

• 2 heads chicory, white or red, halved
• juice 1 lemon
• 2 tbsp olive oil
• 2 fresh figs, halved
• 2 handfuls mizuna or rocket, or a mix of the two
• 1 tsp balsamic vinegar
• 25g parmesan, finely shaved
•  
  Prep: 15 mins Cook: 5 mins
  Easy
  Serves 2 
   

  Method

  1. Toss the chicory in the lemon juice until completely coated. Heat a griddle until very hot, then griddle the chicory, cut-side down first, turning them halfway through to get nice criss-cross lines. Flip over and griddle briefly on the rounded side. Tip straight into a bowl and toss with 1 tbsp of the olive oil.
  2. To serve, balance the chicory on top of each other, then place 2 fig halves next to it. Dress the other leaves in the balsamic vinegar and remaining olive oil, then scatter around the plate with the Parmesan and serve.

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