PRE-HEAT OVEN TO 180˚C/160 FAN/GAS 4
Heat the oil in a frying pan. Add the chopped , stalks and leaves, sprinkle with a little salt and cook over a low heat for 5 minutes.
Remove the pan from the heat and add the ricotta, cooked , chopped nuts and a generous grinding of black pepper. Stir well to combine.
Spoon the ricotta and mixture into the cups and place on a greased baking sheet. Bake for 15 -20 minutes until the have softened and the topping is light golden brown in colour.
Serve with a green salad.
Notes from the cook
- This simple dish makes a tasty and healthy light supper or starter for four. Pair it with our Mixed leaves and avocado salad for a deliciously balanced meal.