Baked Ricotta with Nuts and Honey

Ingredients

• 1 x eggs
• 1 tbsp crème fraîche
• 250 g ricotta
• 15 g parmesan
• 2 tbsp olive oil
• 1 pinch salt
• 1 pinch black pepper
• 1 handful walnuts
• 3 tbsp honey
• 1 handful chervil

Method

1. Preheat the oven to 180 °C.
2. Whisk together the egg and crème fraiche with a fork before adding the ricotta (remove as much as possible of the water first). Stir in grated parmesan, salt, black pepper and about a tbsp of olive oil.
3. Grease an oven dish with olive oil before adding the cheese mix.
4. Bake in the middle of the oven for about 25 minutes, or until the top is nice and golden and the cheese mix has "risen". You can use the grill setting towards the end of the cooking time to get more colour.
5. Toast walnuts in a dry pan on medium heat until they are golden.
6. Top the cheese with honey, toasted walnuts and fresh herbs (I used chervil). Serve with good bread and a tangy salad.