Good for picnics or served with a green salad as an entrée. Use low-fat ricotta if you are worried about your weight.

Serves 8

4 tbsp virgin olive oil
500g fresh ricotta, drained if wet
100g (1 cup) freshly grated parmesan
3 eggs
1 teaspoon salt
¼ cup freshly chopped flat leaf parsley
1 tablespoon freshly chopped oregano or 1 teaspoon dried oregano
chilli powder or paprika

Preheat oven to 160 degrees Celsius. Line a 20cm cake tin with non-stick baking paper and brush with some of the oil. Put the ricotta, parmesan, eggs and salt into a bowl and beat well to combine. Spoon half the cheese mixture into the tin. Cover with the herbs.

Spoon remaining cheese over and smooth the surface. Drizzle the olive oil over the top and around the sides. Sprinkle top with a little chilli powder or paprika. Bake in the oven for an hour - it will puff and rise but settle down when cool. Turn out onto a serving platter, cover and refrigerate. Return to room temperature, cut into wedges and serve garnished with olives, semi-dried tomatoes and crusty bread.

Tip: Roasted red capsicum strips are a nice addition to add at the same time you add the herbs. To roast capsicum, cut in quarters lengthwise, remove membranes and seeds. Place under a hot grill, skin side up. Grill until skin blackens. Remove and place in a plastic bag (to steam off the skins). Remove after ten minutes and scrape off the skins.