Name: Blinis toppings
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 8
Ingredients: 4 baby leeks or a 100g leek, trimmed, washed and halved; 1 tbsp olive oil plus a drizzle; 200g ricotta drained; ½ lemon zested, plus 2 tsp of juice; 10g parmesan or vegetarian alternative, finely grated; 100g plain flour; 1 egg separated; 50g ricotta; 2 tbsp butter melted, plus a little extra; 100ml milk

4 baby leeks
or a 100g leek, trimmed, washed and halved
1 tbsp olive oil
plus a drizzle
200g ricotta
drained
½ lemon
zested, plus 2 tsp of juice
10g parmesan
or vegetarian alternative, finely grated

BLINIS

100g plain flour
1 egg
separated
50g ricotta
2 tbsp butter
melted, plus a little extra
100ml milk

Method

step 1
Heat the grill to high, rub the leeks with 1 tbsp of olive oil and grill, turning every 5 mins until really dark and charred – it will take up to 20 mins to char and be tender throughout. The leeks should be very soft when pressed. Leave to cool for a few minutes, then finely chop.
step 2
Put the ricotta into a food processor with the lemon, parmesan and a generous pinch each of salt and pepper, and blend until smooth and creamy. Fold in the leek.
step 3
In a large bowl, whizz together the blini ingredients (without the egg white) using a hand blender. Whip the egg white until firm peaks form, then gently fold into the batter until light and airy.
step 4
Heat a non-stick pan over a medium heat and add a small knob of butter, brushing it around the base of the pan. Add teaspoons of the batter to the pan, cook for 2-3 mins or until bubbles start to rise to the surface, then flip and cook for another 1-2 mins, or until golden on both sides. Remove from the pan and repeat with the remaining batter.
step 5
Top the blinis with the whipped ricotta, and top with your choice of toppings from the list above.