Toast with ricotta, honey and walnuts (Pane, ricotta e miele)

1. Leave the ricotta to drain in a sieve for 10 minutes, then beat it creamy with a fork in a bowl with a pinch of salt and the grated lemon zest.

2. Toast the slices of bread in a toaster or dry frying pan until crisp on both sides.

3. Roughly crush the toasted walnuts.

4. Spread the ricotta thickly on the still-warm toast.

5. Sprinkle with the walnuts and drizzle with honey in a thin stream.

6. Serve immediately while the bread is crisp.

Tip: A rustic Italian breakfast: you can swap the honey for fig jam and the walnuts for pistachios, and a sprig of fresh thyme goes well too if you have one.