Ricotta hot cakes with crispy bacon and mixed salad leaves

Method

1. Mix together the ricotta, egg yolks, flour, baking powder, thyme and mustard powder.

2. Slowly drizzle in the milk to form a smooth mixture. Season well with salt and lots of black pepper.

3. Melt half the butter in a large frying pan. When it starts to foam add the bacon rashers.

4. Whisk the egg whites until they are stiff and form soft peaks. With a large metal spoon fold into the ricotta mixture in batches, keeping in as much air as possible.

5. When the bacon is crisp, drain well on kitchen paper and keep warm.

6. Cook the hotcakes in batches over a low heat, for two minutes on each until firm and golden, adding little knobs of butter as you go. Try not to overcrowd the pan (using a metal egg-poaching ring can help to keep them uniform). Transfer the cooked hot cakes to a plate and keep warm in a very low oven.

7. Mix the lemon juice and olive oil together in a bowl large enough to dress the salad in. Add the salad, season with sea salt and freshly ground pepper.

8. Mix the mayonnaise, sun dried tomato pesto and mustard together.

9. To serve, place two hotcakes in the centre of each serving plate. Spread a little of the mayo mix on top and then top with some crispy bacon and a small handful of the dressed salad.