Baked potato with ricotta and chanterelles

Ingredients for 2 servings:

• 2 large potatoes (300 g each)
• 6 tsp oil
• 250 g ricotta
• 2 tsp lemon peel, grated
• 2 tbsp lemon juice
• salt and pepper
• 1 small bunch of chives
• ½ bunch chervil
• 6 radishes
• 3 spring onions
• 200 g chanterelles
• ½ box of cress

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

Scrub the potatoes. Brush each with 1 teaspoon of oil, sprinkle with a little salt, and place on an oiled baking sheet. Cook in the lower third of the preheated oven at 180°C (top/bottom heat) for 75 minutes. Meanwhile, mix the ricotta with the lemon zest and juice, salt, and pepper. Finely chop the chives and roughly chop the chervil leaves. Trim and finely dice the radishes. Cut the cress from the garden and mix it with the ricotta along with the chives, chervil, and radishes. Trim the chanterelles, halving any large ones. Trim the spring onions and slice diagonally into 1 cm thick rings. Heat 4 teaspoons of oil in a non-stick pan, fry the chanterelles for 3 minutes, add the spring onions and fry for a further 2 minutes, season with salt and pepper. Break the potatoes open lengthwise with a fork, pressing them apart slightly. Serve with the herb ricotta and the chanterelles.