Honey with the comb is honey pretty much as the bees intended. The idea is to eat the whole thing, comb and all. The comb has a chewy, waxy texture and is perfectly edible, but you can discreetly discard it once you've sucked all the honey from it, if you prefer.
- 100g skin-on hazelnuts
- 250g ricotta
- 200g honeycomb
For the compote
- 500g rhubarb, cut into 5cm pieces
- 50g caster sugar
3 Tip the nuts on to a clean tea towel. Fold the towel over them and rub vigorously. This will remove most of the skins, but don't worry if a few stubborn bits remain.
4 Divide the ricotta between shallow serving bowls. Add a spoonful of rhubarb compote to each. Break or cut your honeycomb into 4 roughly equal pieces and place on the ricotta and rhubarb, trickling over any honey that has escaped. Scatter over the hazelnuts and serve.
Recipe supplied by Hugh Fearnley-Whittingstall