Figs with ricotta and honey

Figs are at their best now and readily available from Spain, Italy and other parts of the Med.

Figs are at their best now and readily available from Spain, Italy and other parts of the Med. They're tricky to buy, though, and should be eaten when they are soft and almost jam like in the centre. Like lots of fruits they don't appear at their best when they are in peak condition, instead looking sticky on the outside and as if they're on their last legs. These are the ones to buy because most people will go for the perfect looking fruits and be disappointed when they get home. You'll be the smug one with the fruit they rejected.

All you need is figs, honey and ricotta. Allow about 2 large figs per person, half or quarter them and arrange on a plate. Spoon over some clear honey; I love the chestnut honey which you can buy in Italian delis and some supermarkets or you may want to use lavender or rosemary honey. Leave your ricotta at room temperature for an hour or so before using. Then break it into pieces over the figs.