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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