Mushroom, ricotta & thyme dip served with parmesan crisps

Great for welcoming guests with at dinner parties

Medium block of parmesan cheese 1 tbsp olive oil, plus extra Half a clove of garlic, crushed 50g chanterelle mushrooms, chopped 50g chestnut mushrooms, chopped 5 sprigs of fresh thyme, leaves picked Sea salt and ground pink peppercorns to season 200g ricotta at room temperature A black truffle

1. For the crisps, preheat the oven to gas mark 3/170ºC/325ºF. Using a biscuit cutter as a template, grate cheese onto a large baking tray lined with baking paper. Bake in the oven for 10 minutes until bubbling. Leave to cool. 2. Meanwhile, heat the olive oil with the garlic in a pan. Add the mushrooms and sauté until soft. Season with the fresh thyme, salt and freshly ground pepper. 3. Next, pop the ricotta into a separate bowl and break it up. Add an extra dash of olive oil to loosen, if needed. 4. Finally, whizz the mushroom mixture in a blender, add the ricotta and season to taste. Transfer to a bowl, shave black truffle over the top and serve with the parmesan crisps.