Ingredients

Serves 6

500g good quality ricotta cheese
1 small handful of fresh peas, blanched and smashed
1 small handful of broad beans, blanched and podded
2 handfuls fresh basil, washed
1 handful fresh mint, washed
1 handful continental parsley, washed
100ml double cream
2 eggs (preferably free range)
Sea salt and freshly cracked pepper
150g freshly grated Parmesan
12 black olives, stoned and roughly chopped

Method

Preheat the oven to about 190ºC.

Coat a 30cm spring-release tin with a little butter and parmesan. Put the herbs into a food processor with the cream, half the ricotta, remaining parmesan and blend until bright green.

Spoon the mix into a large bowl and fold in the eggs one by one and the remainder of the ricotta, along with broad beans and peas, I often use a whisk to smash this into the mixture, season with the salt and pepper

Spoon the mix into the greased tin and scatter the olives over the top and bake in a preheated oven for about 20mins.

Once it has risen and is firm to touch in the centre it is ready, this normally takes 20-25 minutes. If the top is browning too quickly during cooking you can cover with foil.