Baked ricotta pots with blackberries & cinnamon apple
Creamy lemon-scented ricotta baked with cinnamon apple and blackberries under a crunchy oat and hazelnut top, served warm or cold from the fridge.
Mushroom & pearl barley gratin
Nutty pearl barley and mushrooms under a Gruyere crust; vegetarian comfort with structure.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Fry the mushrooms hard in half the oil; remove.
- Step 2
Soften the onion in the rest; add garlic and thyme.
- Step 3
Stir in barley and stock; simmer 35 minutes until tender.
- Step 4
Fold in mushrooms, creme fraiche and mustard; top with Gruyere and walnuts.
- Step 5
Grill 5 minutes until molten and golden.
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Nutrition per serving
| Calories | 540 kcal |
|---|---|
| Protein | 20g |
| Carbohydrates | 60g |
| – of which sugars | 5g |
| Fibre | 10g |
| Fat | 24g |
| – of which saturates | 10g |
| – of which omega-3 | 0.3g |
| Calcium | 340mg |
| Iron | 2.8mg |
| Salt | 1g |
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