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Prawn salad and baked ricotta: Rachel Roddy’s Christmas starters – recipes | A kitchen in Rome
Two light first courses to offset the big feast to come – a bright prawn, fennel and celery salad, and a verdant ricotta and spinach bake
Christmas starters should be inviting and bright – and tasty, too, obviously. Assuming you have already had something fried or salty (or both) with your aperitif, and that there is a feast ahead, here are two suggestions that tick all the boxes: a sweet and subtle prawn, fennel and celery salad, and a ricotta and spinach bake, which is somewhere between a soufflé and a frittata, and deep forest green.