FROM THE garden

Roasted garden vegetables v

with whipped ricotta

SERVES 4

• 150g rainbow carrots, whole or sliced lengthways
• 200g asparagus, blanched
• 150g radishes (some halved, some whole)
• 2 large fennel bulbs, roughly chopped
• 2 glugs of olive oil
• 2 tsp fennel seeds
• Drizzle of honey
• Sea salt and black pepper

FOR THE WHIPPED RICOTTA

• 250g ricotta• 2 tbsp olive oil• 1 lemon, zest