Bananas, strawberries and ricotta on sourdough

Serves 1 (just multiply the amounts according to how many are eating)

Spoon the ricotta over the bread, arrange the banana and strawberries on top and drizzle over the honey (LISA BARBER)

For some reason, this dish reminds me of my home town of Sydney – I think perhaps because it is quite Australian in feel.

Sydneysiders love breakfast and on the weekends all the cafés along the beach are spilling out with people hungrily eating after a swim in the surf.

1 slice of 1/2-inch-thick sourdough bread
2 tbsp of very fresh ricotta cheese
1 banana, peeled, sliced in half lengthwise
4 strawberries, sliced in half
1/2 tbsp light flavoured honey, such as acacia
A tiny pinch of salt
A squeeze of lemon juice

Grill the bread until golden- brown, spoon over the ricotta, arrange the banana and strawberries on top and drizzle over the honey.

Finish with the smallest crumble of salt and a squeeze of lemon juice.