To make the honey crunch: combine corn flakes, flaked almonds, sesame seeds and salt in a medium mixing bowl.

In a small saute pan, melt butter with honey over low heat.

Remove half of the melted butter and honey mixture once it begins to foam and set aside in a small bowl.

Keep browning the remaining butter and honey in the pan, stirring constantly, until it becomes a light caramel colour and has the consistency of a caramel.

Once it becomes this colour, turn off the heat, pour into a small bowl and set aside.

You should now have one small bowl of melted butter with honey and another small bowl with gooey and sticky brown butter and honey.

Pour the gooey caramel butter into the mixing bowl with our corn flake mixture.

Mix and combine with your hands, it will be sticky so it will clump easily.

Pour the second bowl of melted butter over the corn flake mixture and combine until everything is nicely coated in butter and honey.

Pour the corn flake mixture onto a baking paper lined sheet tray and bake for 15 minutes in the oven at 80C/175F, fan forced.

After it’s baked, leave to cool for 5-10 minutes, then place in the fridge to harden and crisp for one hour.

Meanwhile, whip the ricotta in a food processor with lemon, olive oil and salt.

Once smooth, keep in the fridge until ready to assemble.

To plate: smear whipped ricotta over a beautiful plate, creating a crater in the center for a puddle of honey.

Drizzle in about ½ tbsp of honey to the center, then olive oil all around and shards of the honey crunch over the top.

Sprinkle over flakey salt and dig in.