Ricotta Roll

'Blend the ricotta with the lemon juice in a food processor or blender until smooth, then spread it evenly onto a surface covered with plastic wrap to form a rectangle measuring 37 x 22cm.'

'Mix together the parsley, nuts, and anchovy paste.'

'Spread this mixture over the ricotta.'

'Roll it up like a croissant using the plastic wrap as aid.'

'Chill for at least 6 hours.'

'Cut into thin slices and serve on a small square of black bread.'

'Serves 20 portions.'

'68 calories per serving, without the black bread.'