Chantelle Nicholson served up tasty homemade ricotta, marrowfat peas, pesto and toasted sourdough crumb on Saturday Kitchen.

The ingredients for the ricotta are: 350ml whole milk, 50ml double cream, 2 tbsp white wine vinegar and pinch salt.

For the salad leaf pesto: 60g mixed salad leaves, ½ bunch fresh flatleaf parsley, stalks and leaves (approximately 10g), ½ bunch fresh dill, stalks and leaves, 1 green chilli, finely chopped, 50g pumpkin seeds, toasted, ½ tsp nutritional yeast, 100ml olive oil and pinch salt.

For the marrowfat peas: 2 tbsp smoked rapeseed oil, 200g marrowfat peas, cooked, ½ tsp cumin seeds, toasted and lightly crushed, ½ tsp smoked paprika and ½ tsp coriander seeds, toasted and lightly crushed.

For the sourdough crumb: 1 slice day-old sourdough bread, 50g unsalted butter and 1 tsp thyme leaves, picked.

See recipes by Chantelle in the book titled: Bake It BetterPlanted: Stunning seasonal vegan dishes available from Amazon now.