For the ricotta dip… add the ricotta to a mixing bowl and mix to loosen, add the mascarpone and cucumber dice. Use a spoon to mix before adding the grated lemon zest, grated garlic, lemon juice, salt and pepper. Add half the chopped chives and spring onions and mix well. Reserve the remaining chives, spring onions and dip in the fridge until needed for assembly.

For the chilli oil… add the fennel, coriander, cumin, sesame and black peppercorns to a dry frying pan and place over a medium heat. Toast the ingredients for a couple of minutes on a medium heat to dry and release the flavours. Shake the pan regularly and remove from the heat once the sesame seeds are toasted. Add these to a pestle and mortar and give them a grind for a couple of minutes. Add the ground toasted ingredients into a bowl and add in the bay chilli flakes, allspice, almonds and pinenuts. Stir well and set aside. Add the oil to a saucepan and add the sliced garlic and sliced shallots, cook over a low heat for 15-20 minutes or until the garlic is toasted and crispy, shake the pan and stir at regular intervals. Set a sieve onto the reserved bowl of spices and strain the garlic and shallots. The hot oil will mix with the spices below and release more flavour. Tip the strained garlic and shallots onto a tray lined with paper towel or a tea towel and allow to cool and dry out. Once the garlic and shallots are cool use your fingers to crush and break them down into smaller crispy bits. Add the crushed garlic and shallots to the cooled spicy oil and stir in. Add the salt, tamari and brown rice vinegar and stir.

To plate… Spoon and smear the dip onto a plate using the back of a spoon to push to the edges. Spoon over the toasted pinenut crispy chilli oil over the top and sprinkle chopped chives and spring onions over the top. Serve with croutons, bread or crisp bread.