Fresh broad beans and baked ricotta are one of those pairings that instantly evoke the scent of a Sicilian spring - when the fields glow green and the market stalls burst with just-picked produce. This is a humble country dish, born in old farmhouse kitchens where a handful of good ingredients was enough to create something nourishing and full of warmth.

Slowly stewed with spring onions and a drizzle of olive oil, the broad beans turn soft, sweet and deeply comforting. The baked sheep’s ricotta brings a richer, more savoury note, the sort only Sicilian cheeses seem able to offer. Together they form a plate that feels both rustic and delicate, honest and immediate - the kind that brings to mind long lunches outdoors and the simple pleasure of eating with the seasons.

It’s a celebration of simplicity, of the earth, and of tradition - served warm with crusty bread and a glass of local wine, it’s springtime on a plate.