- 6 sprigs of fresh thyme
- 2 bay leaves
- 2 ricotta rounds
- 100g walnuts
- 8 figs
- 2 clementines, zest & juice
- runny honey
- coarse sea salt and black pepper
- pinch of allspice
Preheat the oven to 200°C/400°F/gas 6.
Place the bay in a roasting tray, pick over half of the thyme leaves and sit the ricotta on top.
Halve and scatter the figs around the cheese, leaving the skins on, and the walnuts. Finely grate over the clementine zest and juice, sprinkle on the rest of the thyme and then drizzle everything with oil and honey.
Rub the flavours into the cheese with your hands, then season generously with coarse sea salt and black pepper and roast for 30 to 35 minutes, or until golden and firm.
Serve the roasted ricotta on a board with a stack of toast, the sticky figs and walnuts and some rocket on the side.