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PREPARATION TIME: 10 MINUTES

COOKING TIME: 6–9 HOURS

SERVES 4–6

A lighter alternative to a full-blown cooked breakfast, this dish is inspired by Aussie breakfast menus where you will see lots of sweet and savoury baked ricotta on offer. This cheesy version is great with grilled tomatoes and crispy bacon, or for something different, try with grilled figs and crispy bacon.

Butter, for greasing

500g (1lb 2oz) ricotta cheese

2 medium eggs

2 tbsp cornflour

75g (3oz) finely grated freshly Parmesan cheese

Sea salt and freshly ground black pepper

Butter a 450g (1lb) non-stick loaf tin and line the base with parchment paper. Place a trivet, up-turned heatproof saucer or cushion of scrunched-up foil into the base of the slow cooker dish.

Place the ricotta in a large bowl and whisk until smooth. Add the eggs, cornflour and Parmesan and beat to combine. Season with plenty of salt and pepper.

Pour the mixture into the prepared tin and level the surface. Place a rectangle of parchment paper over the top, then wrap the tin tightly in greased foil. Place the tin on top of the trivet in the slow cooker, then pour in enough cold water around the outside to just cover the trivet.

Cook on low overnight or for up to 9 hours until firm. Remove the tin from the slow cooker and unwrap. Allow to cool for at least 15–30 minutes before turning out onto a serving plate or board. Using a serrated knife, cut into thick slices and serve topped with grilled cherry tomatoes or figs and crispy bacon.

WHAT ABOUT…

if you want to use the oven? Cook in an oven preheated to 180°C (350°F), Gas mark 4 for 45–50 minutes until just firm.