8 batch cook recipes to pop in the freezer ready for birth 😋
180g light spelt flour, and 20g wholegrain rye flour 1–3 tbsp iced waterFirst, make the pastry. Place the flour, ricotta, salt and cumin in the bowl of a food processor and blitz until the mixture resembles breadcrumbs.
Tip the dough out into a bowl and mould it into a ball. Wrap it in greaseproof paper and leave it to rest in the fridge for at least 30 minutes. Remove from the heat and transfer the greens to a sieve to drain, pressing down on the greens to get rid of any excess moisture. Remove the pastry from the fridge, unwrap it and divide it into four equal balls, pressing the balls into discs.
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