Homemade ricotta, romesco sauce, fennel and rye
by Chantelle Nicholson

Ingredients

Dairy

  • 400ml of whole milk
  • 50ml of double cream

Oils & Vinegars

  • 1 tbsp of extra virgin olive oil
  • 1 tbsp of white wine vinegar
  • 1 tbsp of sesame oil
  • 40g of olive oil
  • 1 dash of sherry vinegar
  • 1 tbsp of extra virgin olive oil

Store Cupboard

  • 1 1/4 tsp table salt
  • 1 sprig of rosemary
  • 100g of wholemeal rye flour
  • 1 tsp agave nectar
  • 1/2 tsp table salt
  • 40g of pumpkin seeds, finely chopped
  • 20g of almonds, toasted
  • 30g of Brazil nuts, toasted
  • 1 tbsp of tomato purée
  • sea salt

Spices & Dried Herbs

  • freshly ground black pepper
  • 1 bay leaf
  • 1/2 tsp smoked paprika

Beverages

  • 50g of water

Fruit & Vegetables

  • 100g of piquillo peppers, drained
  • 1 fennel bulb, finely sliced on a mandoline (or as finely sliced as you can manage with a knife)
  • 1/2 lemon, juiced and zested

Salad & Fresh Herbs

  • 1 tsp chopped parsley