In a medium saucepan, heat the milk and 60ml water until warm but not hot. Take off the heat, add the sugar and yeast and stir in, then set aside for 15 mins.

Sift the flour, bicarb and a large pinch of salt into a mixing bowl. Make a well in the middle and add the milk mixture. Stir to make a batter, then cover with a tea towel and leave for 40-50 mins until frothy.

When ready to cook, heat a flat, non-stick frying pan over a medium-high heat and oil four cooking rings, roughly 8cm diameter. Add a splash of cooking oil to each ring and tip in a ladleful of the batter (you want them between half and three-quarters full). Cook over a low heat for 15 mins or until bubbles form at the top and pop.

Gently lift off the ring, running a knife around the edge if it’s stuck. Flip the crumpets over to cook the top for a minute or so, then take out of the pan and leave to cool on a wire rack while you cook a second batch.

When ready to serve, toast the crumpets lightly. Spoon over the ricotta, scatter over the berries and finish with a drizzle of honey.