Fennel broth with peas & baked ricotta

Fennel broth with peas & baked ricotta is the perfect thing to eat in spring. Asparagus would be a wonderful addition to this – once it gets down off its new season $26 per kilogram high horse.  Time for a small boast: I made the ricotta for this from scratch; a process that’s actually pretty simple but…

Pumpkin soup topped with smoky chickpeas, silverbeet & lemon

I don’t get overly excited about soup and rarely order it when I go out. However, when soup comes topped with smoky chickpeas and silverbeet dressed with olive oil and lemon zest, I start to get interested. To make this soup into an even more substantial meal you could top the soup with a couple of…