Easy eats...

Looking forward to spring but still want comforting, hearty meals? Who says you can't have both?! This cookbook from Higgidy shares some delicious treats that tick all the boxes. With warming pies and light quiches, there's something for all the seasons.

- Camilla Stephens

Courgetti and Ricotta Cheesecakes with Pink Peppercorns

Makes: 10

YOU WILL NEED:

FOR THE FILLING

• A little plain flour, for dusting
• 200g feta cheese
• 200g ricotta cheese
• 100g crème fraîche
• 2 medium eggs
• 2 medium egg yolks
• 50g frozen petits pois
• 2 spring onions, finely chopped
• 2 tbsp finely chopped fresh chives
• 2 tbsp finely chopped fresh mint
• 2 tbsp lemon juice
• 1 courgette, spiralised or grated
• Whole pink peppercorns, for sprinkling
• Salt and freshly ground black pepper 

FOR THE QUICK SOURED CREAM PASTRY

• 175g plain flour, plus a little for dusting
• A tiny pinch of salt
• 150g butter, well chilled and cut into small cubes
• 90ml soured cream 

TO MAKE THE SOURED CREAM PASTRY:

1 Sift the flour and salt into a large bowl or food processor and add the butter. Rub in with your fingertips, or pulse if using a food processor, until the mixture resembles breadcrumbs.

2 Add the soured cream and stir or pulse for two to three seconds, or until just mixed. Bring together on a lightly floured surface and shape into a flat disc, then wrap in clingfilm and chill for 30 minutes before use.

TO MAKE THE FILLING:

3 Preheat the oven to 200°C and place a baking sheet in the oven to preheat. On a lightly floured work surface, roll out the pastry to about 3mm thick. Cut or stamp out 10 12cm circles using a pastry cutter, press each into a tartlet tin and trim the excess from the edges with a sharp knife.