Matt Tebbutt showcased a delicious heritage carrot and ricotta tart on Saturday Kitchen.

The ingredients for the pastry are: 300g plain flour, plus extra to dust, 160g unsalted butter, 4 tbsp iced water and 1 medium free-range egg, beaten.

For the heritage carrot and ricotta tart: 500g ricotta, 4 tbsp olive oil, 4 heritage carrots in different colours, peeled into ribbons, 1 tsp caraway seeds, 1 tbsp ground coriander, 1 tsp crushed coriander seeds, 1 garlic clove, crushed, 3 lemons, juiced, plus zest of 1 lemon, 2 tbsp fresh coriander, to garnish, salt and freshly ground black pepper.

See recipes by Matt in his book titled: Matt Tebbutt’s Pub Food availale from Amazon now.