Roasted spring veg with watercress dip

Ingredients

• 1 banana shallot
• 400 g watercress
• 25 g butter
• 100 g ricotta
• ½ a lemon
• Tabasco sauce
• 150 ml whipping cream
• 300 g asparagus
• 300 g baby spring carrots
• 1 small bunch of radishes
• 300 g new potatoes
• 6 spring onions
• 2 tablespoons olive oil

Description

1. Peel and finely chop the shallot, then wash the watercress, removing any large stalks.
2. Melt the butter in a large frying pan over a medium heat, then add the shallot and sauté for 10 minutes, or until soft and translucent.
3. Add the watercress and cook, stirring, for 5 minutes, until the watercress is wilted but still bright green.
4. Tip the mixture into a sieve and press down to remove as much liquid as possible.
5. Return to the pan and stir in the ricotta and a squeeze of lemon. Warm through, season with sea salt and black pepper and add a dash of Tabasco.
6. Blitz the mixture in a food processor until smooth, then transfer to a bowl.
7. Whip the cream until quite stiff, then fold into the watercress mixture. Leave in the fridge to cool.
8. Preheat the oven to 180ºC/gas 4.
9. Click off the woody ends from the asparagus, trim the carrots (leave the skin on) and radishes, then cut the potatoes into wedges.
10. Toss all the veg with the oil, a squeeze of lemon juice and season.
11. Place in a baking tray and pop in the oven for 45 minutes, or until cooked and slightly caramelised.
12. Remove the veg from the oven and allow to cool a little.
13. Serve the dip in a bowl alongside the veg with extra watercress, crackerbread and a pinch of smoked sea salt, if you like.