British raspberries are now at their best, so enjoy them with our tasty twist; roasted and served with ricotta on brioche. A sprinkling of icing sugar, lemon zest and flaked almonds gives this dish extra sweetness, yet it's still light enough to enjoy guilt-free.
Preheat the oven to gas 6, 200°C, fan 180°C. Put the raspberries in a roasting tin and scatter over the caster sugar. Mix gently, cover with foil and cook for 10-12 minutes.
Preheat the grill to medium. Cut the brioche into 1.5cm (3/4in) slices. Brush each side with melted butter and grill until golden all over.
Meanwhile, in a bowl, combine the ricotta, icing sugar, nutmeg and most of the lemon zest.
Spread the brioche slices with the ricotta mixture and spoon over the raspberries. Drizzle with any juices from the tin. To serve, scatter with the almonds and remaining lemon zest.
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