Ricotta:

1. Add milk to saucepan on high heat

2. When milk comes to boil add lemon juice

3. Milk should start to split into curds and whey

4. Drain off whey (can keep for protein smoothies)

5. Keep ricotta

Fritters:

1. Pour hot water over frozen peas to bring to room temp and strain

2. Mash peas (keep them textured)

3. Add flour, 3 eggs, feta cubes, ricotta, baking powder and zest of lemon to the peas and mix

4. Shallow fry quenelles of fritter mixture in oil (make sure oil is bubbling around fritters for correct temp)

5. Remove from oil and drain on paper towel

Dipping sauce:

1. Mix yoghurt with juice of 1 lemon cheek and cumin

2. Add pinch of salt