Heat the oven to 180C/160C fan/gas 4. Unravel the pastry on its baking parchment and lay on a baking tray. Score a 1cm border around the edge and prick the middle all over using a fork. Bake for 30 mins until crisp and golden.

Toast the pine nuts in a dry pan over a medium heat until browned, then tip into a bowl. Gently heat the honey, chilli flakes, lemon zest and juice in the pan until warm and runny, then remove from the heat and set aside to infuse.

Beat the ricotta with a pinch of salt to loosen slightly, then spread this over the pastry base. Top with the rocket, mint and figs. Scatter over the toasted pine nuts and a pinch of sea salt flakes, then drizzle over the hot honey (warm it with a drop of water if it’s thickened too much while cooling) and olive oil. Cut into six rectangles to serve.