Creamy ham & spinach ciabatta

Boil a kettle. Put the spinach in a colander, place in the sink then pour over just-boiled water to wilt it. Set aside to cool. When cool enough to handle, squeeze out as much liquid as possible and finely chop.

Meanwhile, put the ricotta in a bowl along with most of the pecorino, ½ tbsp oil, and the zest and juice of ½ lemon. Use a whisk to beat until smooth, then add the chopped spinach and mix again; season. In a separate bowl, toss the artichokes and olives with the remaining ½ tbsp oil, and lemon zest and juice.

Toast the ciabatta halves until golden. Spread over the spinach and ricotta mixture, then top with the ham hock and artichoke mixture. Sprinkle with the remaining pecorino, plus some chopped parsley, if you have some to hand.