Britain loves toast for breakfast but, arguably, lacks a sense of adventure about how to top it, sticking to marmalade, lemon curd and fruit jams, neglecting what, if you look around the world, are the endlessly varied, spreadable ways in which you can titivate toast.
Ricotta and honey
Italian food lovers go into raptures about eating fresh sheep ricotta in Italy. Gip Dammone, co-owner of Salvo’s in Leeds, remembers family trips home to Sicily where a farmer would go door to door, cheese “dripping from conical baskets on a yoke round his neck. Everyone came out to buy some for breakfast, eaten on bread or toast, sprinkled with sugar or sometimes coffee grounds.” Cow’s ricotta is more common outside of Italy. Spread on sourdough toast (approximately 300g for four slices),…