Whipped ricotta with mustard and cumin

Ingredients

• 350 g ricotta, at room temperature
• 50 g butter
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 sprig curry leaves, fried (see note)
• 2 tbsp chopped smoked almonds, to serve
• Sea salt, to serve

Instructions

1. Whisk the ricotta until smooth.
2. Add the butter to a small saucepan over medium heat. Once the butter is melted and has just started to foam, add the mustard seeds and cumin. Cook over medium heat for about 1-2 minutes, until fragrant.
3. Spread the ricotta onto a platter, then drizzle over the mustard mixture.
4. Top with fried curry leaves, chopped almonds and a generous pinch of sea salt to serve.

Note

• You can fry curry leaves by heating 1-2 cm of oil in a small saucepan over medium heat. Once the oil is hot, add the curry leaves and fry until it stops sizzling. Remove the curry leaves from the oil onto a paper towel-lined plate to cool. It will crisp further on cooling.

This is part of a video series where we ask The Cook Up guests to nominate randomly picked ingredients, cooking equipment and methods and turn the answers into a (hopefully!) delicious recipe.