2 sticks celery
450g (1lb) button mushrooms
125g (4oz) ricotta cheese
60ml (4 tablesp) natural yoghurt
1 clove garlic
2 sprigs parsley
To serve: chicory, radishes, cucumber
1. Put the celery, half the mushrooms, cheese, yoghurt, garlic and parsley into a food processor and blend until fairly smooth.
2. Cover and chill for about one hour.
3. Serve with rinsed button mushrooms, chicory, radishes and cucumber wedges - to be used as dippers.