Ricotta dumplings, petits pois à la francais

Tip the ricotta into a sieve over a bowl. Leave to drain for 40 mins. Add to a bowl with the parmesan, egg yolk, nutmeg and parsley in a mixing bowl with 1 tsp of salt. Mix the ingredients thoroughly. Add 80g of the flour and gently fold in using your hands. Add another 40g of flour and repeat until the mixture just comes together – it’s important not to overwork the dough or the dumplings will become tough when cooked. Add another tbsp of flour if it still feels too sticky.

Divide the mixture into two and, working from the middle, roll it out into sausage shapes, approximately 70cm long, using a small amount of flour on your worksurface. Cut into 4cm pieces – you should get about 16 pieces per log. Put on a tray lined with baking paper and leave to rest in the fridge for 1 hr.

Bring a large pan of lightly salted water to a simmer. Cook the dumplings in batches of eight for 6-7 mins – they should rise to the surface. Remove with a slotted spoon and transfer to a large bowl. Drizzle with a little oil, tossing gently to prevent them sticking.

Gently melt the butter in a large pan over a low heat. Slowly pour in the stock, whisking to emulsify. Add the lettuce and peas, and gently warm through for 3 mins, then add the dumplings and warm for a couple of minutes. Add the radishes and gently warm through. Season to taste.

Divide between four warm bowls and top with liberal shavings of parmesan and a drizzle of extra-virgin olive oil.