Angela Hartnett serves up homemade ricotta with broad bean salad on Saturday Kitchen.

Amgela says: “Making ricotta at home is surprisingly easy; it takes a little time but is definitely worth it, especially when served with a delicious seasonal salad.”

The ingredients for the ricotta: 3 litres/2½ pints whole milk, 1.5 litres double cream, 8 lemons, juice only, 2 sprigs thyme, 2 sprigs rosemary, 2 garlic cloves, salt and freshly ground black pepper and extra virgin olive oil, to serve.

For the broad bean salad: 100gfresh peas, podded, 100g broad beans, podded, 1 bunch asparagus, chopped, ½ fennel bulb, shaved, 1 punnet pea shoots and salt.

For the dressing: 25ml pomace oil or olive oil, 25ml extra virgin olive oil, 1 tbsp sherry vinegar, 1 garlic clove, grated, 1 tsp Dijon mustard, 1 orange, zest only and 1 tsp salt.