Step 1: Making the ricotta
Pour your milk into a heavy based saucepan, season well with salt and then bring to just before boiling. Take off the heat and squeeze in every drop of juice from 4-5 lemons — you may need more, depending on the acidity. You should see the milk immediately begin to curdle. Give it a stir and leave to one side for 20 minutes.
The milk should have separated into curds and whey by now, and now you need to gently separate the two. Place a few folds of muslin in a colander, or if you don’t have a colander set up an upturned stool with the muslin tied on each leg as shown in the photos. Place a bowl underneath to capture the whey and carefully pour through the curds. The muslin should capture all the creamy curds, allowing the whey to drip into the bowl below. Leave to drip for at least 30 mins, the longer you leave it, the firmer your ricotta will get which I leave up to you. The whey is fantastic used instead of water for baking bread, or if you have pigs, they go mad for it.
Step 2: Prepare the pumpkin
While the ricotta is dripping, carefully slice the pumpkin in half and then into crescent moon wedges. Take your time and use a long sharp knife. Arrange the pumpkin wedges on a baking tray, separate the garlic into cloves and dot around the tray. I smash each clove with the back of my knife to slightly open them, but keep them enveloped in the skin as this protects them from burning. Arrange the rosemary evenly around the tray and then generously douse the lot in olive oil. Season well with salt and roast at 200 degrees for about 30 minutes until caramelised on the outside, tender in the middle.
Step 3: Roast the hazelnuts
When the pumpkin is ready, toast the hazelnuts carefully in a frying pan. This activates the oils and intensifies their flavour, then smash lightly in a pestle and mortar. The ricotta will have firmed up nicely by now, but still be light and fresh.