BAKED RICOTTA WITH HONEY & FIGS

Serves 6-8 Simple and delicious, this is always a crowd pleaser.

3 whole ricottas, 250g each 8 figs

Salt and ground black pepper Medium bunch oregano

2 tbsp runny honey

3 garlic cloves, peeled

100ml olive oil, plus extra to drizzle 100g toasted hazelnuts

1 loaf sourdough bread, sliced

preheat the oven to 200°c, gas mark 6. Line a large baking tray with baking paper and turn the ricottas out onto the tray.

cut the figs in half and scatter over the ricotta, then season well. Bake for 20 minutes, until starting to turn golden.

meanwhile, mix together the oregano leaves, honey, 2 cloves crushed garlic and the olive oil. roughly chop the hazelnuts.

put a large griddle pan on the highest heat and char the bread for a couple of minutes on each side. cut the remaining garlic clove in half and rub on one side of each bread slice, then drizzle with olive oil.

remove the ricotta from the oven, spoon over the oregano mixture and scatter with the hazelnuts. Serve on the tray alongside the sourdough toast.