Pear & ricotta tartines

Toast the walnuts in a dry frying pan (or in the oven, if it’s already on for something else). Allow to cool, then roughly chop. In a small bowl, mix the ricotta with the orange zest. Cut the pear halves into thin slices lengthways, without cutting through the top end. Fan out the slices by gently pressing on them and pushing them out, leaving them intact at the stalk end.

Toast the sourdough. Divide the ricotta mixture between the slices, then top each with a fanned-out pear half. Sprinkle the pears with a little cinnamon, top with the walnuts and serve with a drizzle of honey, if liked.