Loganberries with honeyed Westcombe ricotta
I'm always dubious of British cheese-makers replicating something another country is famous for, but this ricotta – from a dairy in Somerset – is damn good. Here, the blossom from the fruits would obviously attract the bees to make honey. If you can't get hold of loganberries, any berries will work.
250-300g ricotta at room temperature
4-6tbsp clear honey, preferably a blossom honey
150-200g loganberries, tayberries or raspberries
Spoon the ricotta on to serving plates, scatter the loganberries over and drizzle on the honey.
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