Lemon and Pistachio Cake
- 200g broad beans, fresh or frozen, shelled
- 200g broccoli floret and stem, fresh or frozen
- 20g butter, melted
- Freshly grated nutmeg
- 100g ricotta
- Place the broad beans and broccoli in a steamer and steam for 6-8 minutes until the broccoli is soft and easily pierced with a knife.
- Remove from the steamer and add to a bowl or food processor with the melted butter, ricotta and a few grates of the fresh nutmeg. Blend to a puree