Instructions: 1. Preheat oven to Gas Mark 4 / 170 c / 325 f. Combine the ricotta with the pecorino, garlic, thyme and/or rosemary and eggs.

2. Butter a 2 litre baking or souffle dish and coat the inside evenly with the breadcrumbs.

3. Divide the cheese mixture between two bowls. Combine one half with the spinach and pour it into the crumb-lined baking dish, smoothing the top.

4. Combine the sauteed pepper with the remaining cheese mixture and pour it carefully over the spinach layer.

5. Bake the torta in the preheated oven for forty minutes. Remove from the oven and leave to cool.

6. Chill the torta until you are nearly ready to serve. Loosen the edges with a knife and turn out onto a plate. Let it warm to room temperature before serving.

Flageolet Beans with Shallots Chervil and Cream

7. Pour off the soaking water from the beans and cover them with the fresh water and bring to the boil.

8. Add the bay leaf and salt, lower the heat, and simmer gently until the beans are tender, about 1 hour. Drain and set aside, saving the broth for another use.

9. Just before serving, melt the butter and add the shallots or onion, carrot, and celery, and cook over a low heat for about 2 minutes.

10. Add the cream and thyme, bring to the boil, and simmer for 1 minute.

11. Then add the beans and cook until they are heated through.

12. Stir in the chervil or parsley, season with salt and pepper and serve.

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