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
For the compote
500g rhubarb, cut into 5cm pieces
50g caster sugar
1 Preheat the oven to 160C/325F/gas mark 3. While it’s still a little wet from being washed, add the rhubarb to an ovenproof dish and toss with the sugar. Cover with foil and bake for 30-40 minutes, until tender. Leave to cool completely.
2 Turn the oven up to 180C/350F/gas mark 4. Spread the hazelnuts on a baking sheet and toast them in the oven for around 5 minutes, until they are lightly golden and the skins are starting to split.
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