Quick, easy, creamy, zesty. Yum

250g fresh ricotta cheese

Small bunch of mint leaves finely chopped

50g Parmesan cheese finely grated

I pack of rocket

Finely grated zest and juice of 1 lemon

Good olive oil

Toast or melba toast

• Put the mint into a bowl with 3 tablespoons of olive oil. Leave to infuse for 10 minutes

• Put the Parma ham onto a baking tray. Place in a hot oven and roast for 6-8 minutes or until crisp

• Mix the ricotta, parmesan, two thirds of lemon zest, half the lemon juice and a good slug of the minty oil. Add more oil, juice or zest to taste

• Place the rocket, then the ricotta mixture on a plate. Top with the ham, drizzle with the remaining minty oil and serve with toast