Method

If your ricotta is very wet, put it in a small sieve lined with muslin over a bowl in the fridge for a few hours. You will probably get a couple of tablespoons of liquid in the bowl, which you can discard.

Set the oven to 200C/400F/gas mark 6 and get a large, lipped roasting tray. Scatter the beans into the tray, making a little space in the middle for the ricotta, then turn out the cheese into it.

Scatter the quartered figs on top of the beans. Grate the zest of the lemon all over the tray, focusing particularly on the ricotta. Sprinkle over some of the thyme leaves and red chilli flakes along with some salt and pepper. Drizzle a little olive oil over the figs and beans. Put in the hot oven for 45 minutes, or until the ricotta has shrunk a little and is beginning to brown, and the beans have softened and their skins crisped.

Meanwhile, make your herb oil: bash the rest of the thyme tips in a pestle and mortar until you have a deep green paste, add 4 tbsp olive oil, the chopped fresh chilli and a good sprinkle of salt and pepper.

When your traybake has had 35 minutes, put the almonds on to a separate tray with a good pinch of salt and pepper, then roast for the last 10 minutes of the cooking time.

Remove both the traybake and the almonds from the oven, roughly chop the almonds and sprinkle them over the bake with the shredded radicchio. Drizzle over the herb oil and serve in the middle of the table for everyone to dig in. A side of some sauteed spinach or green beans might be nice.