Baked ricotta & cannellini beans

Name: Baked ricotta & cannellini beans
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 250 g Essential Ricotta; 2 clove/s garlic, crushed; 6 sprig/s lemon thyme, leaves chopped, plus more to serve; 1 pinch cayenne pepper or chilli powder; 1 tbsp Essential Olive Oil; 3 large echalion shallots, thinly sliced into rings; 400 g can Essential Cannellini Beans; 150 ml vegetable stock, made with ½ a stock cube; 150 g Essential Cherry Tomatoes, halved; 2 tbsp Cooks' Ingredients Smoked Tomato Paste

Baking ricotta enhances its delicate flavour and gives it a light, airy and mousse-like texture.

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Serves2
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

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250g Essential Ricotta
2 clove/s garlic, crushed
6 sprig/s lemon thyme, leaves chopped, plus more to serve
1 pinch cayenne pepper or chilli powder
1 tbsp Essential Olive Oil
3 large echalion shallots, thinly sliced into rings
400g can Essential Cannellini Beans
150ml vegetable stock, made with ½ a stock cube
150g Essential Cherry Tomatoes, halved
2 tbsp Cooks' Ingredients Smoked Tomato Paste

Preheat the oven to 200ºC, gas mark 6. Invert the whole ricotta into the centre of a shallow baking dish or roasting tin and tap firmly to release. Season, then spread with the garlic. Scatter with the chopped lemon thyme and sprinkle with the cayenne. Drizzle with 1 tsp oil and bake for 10 minutes.
Meanwhile, heat the remaining oil in a frying pan and gently fry the shallots for 8 minutes or until deep golden. Lift out ½ and set aside. Add the cannellini beans and their water to the pan, plus the stock, then bring to the boil. Simmer for about 5 minutes until the juice has thickened. Spoon around the ricotta and bake for 10 minutes.
Combine the tomatoes with the smoked tomato paste, then spoon over the beans, stirring lightly. Place the reserved shallots on top and return to the oven for a further 5 minutes. Scatter with a few more thyme sprigs and serve with a leafy salad.