To make the lime ricotta, stir everything together in a small bowl and set aside.

For the chilli crisp, heat the oil in a small saucepan over a low heat, add the shallots and salt and sauté for 10 minutes, until looking soft and very slightly starting to colour.

Add the chilli, ginger, garlic and rosemary and cook for a further 3–4 minutes, until the garlic is starting to colour on the edges.

Place the smoked paprika, black sesame, chilli flakes and wakame into a heatproof bowl and place a sieve over the top.

Pour the shallot mix over. Stir thoroughly, before seasoning with the soy and agave syrup.

Transfer the shallot mix to a kitchen paper-lined plate to cool and crisp up for 15 minutes, then stir it back into the spiced oil.

Place a nonstick frying pan over a medium-high heat and add your mushrooms; it may seem weird to cook them without any oil, but you’re about to rehydrate them with the chilli crisp, so have faith.

Cook for 7–10 minutes, stirring regularly, until the mushrooms are softened and cooked through, with a little colour.

Pour in the chilli crisp and fry for 1–2 minutes, stirring constantly now, to let the mushrooms hydrate in the oil and all the flavours to come together.

Transfer to a bowl to cool slightly.

Serve the lime ricotta and mushrooms in separate bowls, with a pile of toasted sourdough or little crostini of toasted baguette. Spread the lime ricotta on the toasts and spoon the chilli crisp mushrooms on top.