Wash the chard, then put it in a microwaveable bowl for which you have a lid (I use a Pyrex bowl with a snugly fitting plate on top).

Cook on high for two minutes, stir, then return to the microwave and cook for another two minutes.

Drain the chard, then, once it’s cool enough to handle, squeeze to remove most of the excess water.

Tip the chard into a food processor and chop into small pieces – you don’t want a puree, but neither do you want any great big lumps.

Add the parmesan, ricotta, flour, egg and salt, then blitz briefly until everything’s just combined.

Heat a tablespoon of oil in a large, nonstick frying pan.

Turn down the heat to medium, then, working in batches, fry heaped tablespoons of the malfatti mix for two to three minutes on each side, until evenly golden brown.

Transfer to a plate lined with kitchen roll, and repeat with the remaining malfatti batter (keep the cooked fritters warm in a low oven, if you wish).

Meanwhile, melt the butter in a small frying pan on a low heat, then add the sage leaves.

Turn up the heat to medium, and fry for two to three minutes, until the leaves are lovely and crisp and the butter has browned.

Do watch this, though, and adjust the heat so the butter doesn’t burn.

Serve the malfatti fritters drizzled with the sage butter.

They need very little else alongside, but sparkling water or wine would work well.

I would serve with lemon wedges