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This easy-to-make loaf may sound unusual but guests who try it always ask for the recipe. Serve it with fresh salad, or in slices as a first course.

SERVES 4–6

50g (2oz) dried breadcrumbs, for coating

250g (9oz) ricotta

125g (4oz) hazel nuts roasted

juice and grated rind of ½ lemon

2 tbsp chopped flat-leaf parsley

salt and freshly ground black pepper

a pinch of paprika

crisp lettuce leaves, slices of tomato or cucumber, grated carrot, sprigs of watercress, to serve

Cut a large square of greaseproof paper and sprinkle the breadcrumbs over.

Put the ricotta, hazel nuts, lemon juice and rind and parsley into a bowl and mix until well combined. Add salt and pepper to taste and 1 or 2 pinches of paprika.

Turn the cream cheese mixture onto the paper on top of the breadcrumbs. Use the paper to form it into a roll, coating it completely with the crumbs.

Leave the roll in the paper and place in the fridge to chill for several hours.

To serve, unwrap the roll and discard the paper. Place on a bed of lettuce and surround with sliced tomato, cucumber, grated carrot, watercress or anything else you fancy. Alternatively, serve in slices on individual plates, on a pool of chilled tomato sauce.