Ricotta With Herbs, Cheese And Biscuits

2 tablespoons chopped herbs (chives, dill,
parsley, etc)
175 g/6 oz ricotta or low-flit curd cheese
sea salt
freshly ground black pepper
1 head celery, inner stalks only
water biscuits

Stir a quarter of the chopped herbs into the ricotta, adding a little salt and freshly ground black pepper. Form the ricotta into a round and flatten the top. Sprinkle the remaining herbs over the disc, and press into a ramekin to shape it. Turn out on to a flat dish and serve, with the celery and water biscuits.

SERVES 4