After two years of making a mental note to stop by the Bloomsbury Farmers’ Market at London’s Torrington Square, I’ve finally made it. The market was teeming with a hungry lunch crowd that warm Thursday afternoon and long lines had already formed at several stalls by the time I arrived. In the midst of it all, I noticed one vendor in the middle of the action with a colorful array of seasonal produce on his table and in the few stacks of crates beside him. I walked closer and there they were, the juiciest raspberries that glistened like rubies. I took two punnets home and knew exactly what I wanted to make with them.
Earlier this year I added Diana Henry’s A Change of Appetite to my ever growing collection of cookbooks. Admittedly, I bought the book for the astounding food photography by Laura Edwards (it’s truly beautiful) but having tried 3 of the recipes already I was confident I’d like this 4th one: ricotta with summer berries and honey.
It was refreshing and comforting all at once. I deviated from the recipe a little since I was feeling brave and preferred to use the ingredients I already have in my pantry. So instead of orange blossom or thyme scented honey I drizzled my coveted white truffle honey over the ricotta and raspberries, dusted some icing sugar (as recommended in the book) and sprinkled chopped pistachio nuts for texture and color.I couldn’t stand taking too much time on an adhoc photoshoot so snapped the first few shots with my iphone and at the very last minute before I was about to dig in, I took one macro shot just to preserve the little beads of honey on camera.
If you’re looking for a seasonal spring/summer dish with just 4 ingredients, you’ll do well with Diana Henry’s foolproof recipe.