Asparagus, pea & goat's cheese frittata
A green-flecked frittata with asparagus spears and goat's cheese; dinner warm, lunch cold.
Whipped ricotta with figs, honey & walnuts
Clouds of whipped ricotta under torn figs, walnuts and thyme honey; the elegant autumn plate.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Whip the ricotta with 1 tsp honey and the zest.
- Step 2
Swoosh onto plates; figs torn over.
- Step 3
Walnuts, thyme, remaining honey.
- Step 4
Toast if it's teatime.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 290 kcal |
|---|---|
| Protein | 12g |
| Carbohydrates | 24g |
| – of which sugars | 20g |
| Fibre | 3g |
| Fat | 17g |
| – of which saturates | 7g |
| – of which omega-3 | 0.8g |
| Calcium | 240mg |
| Iron | 0.8mg |
| Salt | 0.3g |
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