Blistered greens and whipped ricotta on toast

To make the whipped ricotta, vigorously whisk together the ricotta, olive oil, double cream (if using), garlic and half the lemon zest and juice until smooth and airy. Chill until ready to serve

Bring a large saucepan of salted water to the boil

Blanch the broccoli, asparagus and sugar snap peas for 1 minute, then plunge them into a bowl of iced water

Once cool, remove and pat dry with kitchen paper

Heat a large flat griddle pan or tray with a drizzle of vegetable oil over a high heat. Once hot, turn down to medium-high and add the blanched greens and courgette ribbons in a single layer. Allow the vegetables to blacken and blister on one side without stirring – about 2-4 minutes

Turn the veg over and repeat until cooked through and nicely coloured – another 2-4 minutes

Meanwhile, toast the sourdough and spread over a generous layer of whipped ricotta. Arrange the blistered greens on top and finish with a drizzle of olive oil, the remaining lemon zest and juice, sliced basil, finely sliced red chilli, toasted pine nuts and a sprinkle of flaky sea salt