Baked Ricotta with Honey, Orange Zest and Rosemary

A warm, fragrant finish to sit alongside the last of Judy's lemon chicken

⏱ 25 min · easy · 🍽 serves 4

Ingredients

• 1 cup (8oz) whole milk ricotta, well-drained
• 2 tbsp honey, plus extra to finish
• 1 orange, zested (plus a little extra for serving)
• 1 tsp fresh rosemary, finely chopped, plus 2 small sprigs
• pinch of salt
• 1 tsp butter, for the dishes
• 2 tbsp pistachios, toasted and roughly chopped

Steps

1. Preheat the toaster oven to 350F fan.
2. Butter two small ovenproof ramekins or dishes.
3. In a bowl, beat the ricotta with 1 tbsp honey, the orange zest, chopped rosemary and a pinch of salt until smooth and airy.
4. Divide between the ramekins, smoothing the tops. Lay a rosemary sprig across each and drizzle with the remaining honey.
5. Bake for 12-15 minutes, until the edges turn pale gold and the centers are just set but still soft when nudged.
6. Scatter over the toasted pistachios and a little extra orange zest. Serve warm, straight from the dish.