Baked ricotta with roast pumpkin and chard

Serves 6

500g/1lb of ricotta
3 eggs
50g/2oz Parmesan, freshly grated
The zest of one unwaxed lemon
1 small bunch of lemon thyme, leaves only
20ml/3/4fl oz olive oil
Sea salt and freshly ground black pepper
1 baking tin (log-shaped, roughly 8in by 3in)
A handful of small black olives

For the roast pumpkin

1 small pumpkin
1 small bunch of thyme
1 dried chilli, crumbled
2tbsp olive oil
Sea salt and black pepper

For the Swiss chard

1 bunch of Swiss chard
2tbsp olive oil
Salt and pepper

Heat the oven to 180C/350F/Gas4. Slice the pumpkin in half, scoop out the seeds and slice into eight. Place in a bowl and mix with the thyme, chilli, olive oil and a little salt and pepper. Place in a roasting tray and roast in the oven for half an hour or until soft. Remove from the oven and cover with foil. Set in a warm place.

Place the ricotta in a bowl, add the eggs and stir well. Add the Parmesan, zest and thyme and stir. Add the oil and seasoning, and stir and pour into the tin. Tap to ensure that the mixture is even and bake for 25 minutes or until the ricotta has set.

Now boil a pan of salted water. Wash the chard, separate the leaves from the stalks and plunge the stalks into the water for two minutes. Add the leaves, cook for two minutes, drain and dress with the oil while warm. Season to taste. To serve, toss the pumpkin with the chard, place a slice of ricotta on each plate and lay the veg alongside and scatter the olives over. Serve hot or at room temperature.