In a heavy-based, non-stick pan, heat the ghee over a medium heat, then add the ricotta cheese. Using a rubber spatula, keep pressing and stirring it and very soon it will become a thick batter.

Reduce the heat to low and cook for 10–15 minutes, while stirring, until very thick, dry and grainy. Stir in the sugar, saffron threads and evaporated milk. Cook over a medium heat for another 5 minutes until you get a thick, batter-like consistency. Keep an eye on the heat – the mixture can burn very easily, which will result in a very bad taste.

Crush the cardamom using a mortar and pestle, then mix with the sweetened cheese mixture and remove from the heat.

Using a round cutter (8cm/3¼in in diameter), cut out a round from the middle of each bread slice. Heat some oil in a large frying pan (skillet) over a low–medium heat, then add the bread rounds (in batches) and fry until they are golden brown on both sides.

Remove the fried bread using tongs and transfer to some paper towels to absorb the excess oil and keep hot while you cook the rest in the same way. While the fried bread slices are still hot, carefully drizzle some honey over both sides of each slice.

Arrange the honey-soaked crunchy bread on a platter, spoon some of the sweetened cheese mixture into the centre of each slice, then spread it so that it covers most of the top of each slice. If the sweetened cheese mixture has become too thick, stir in a little regular milk to make it spreadable.

Decorate the slices with a sprinkling of vibrant green chopped pistachios and a little edible gold or silver leaf. Cool, then chill in the fridge before serving.

Easy swaps: Maple syrup will work in place of the honey.