Spicy date, apple and ricotta dip

Lightly crush the cardamom pods with the flat side of a chef's knife to split them open, then remove the seeds. Discard the pods and crush the seeds with the side of the knife. (This can be done with a pestle and mortar.)

Put the apple, dates, crushed cardamom seeds and cinnamon in a saucepan with 200 ml (7 fl oz) water. Bring to the boil over a moderate heat, stirring occasionally. Turn down the heat and simmer for 10 minutes or until the apples are cooked and the dates are pulpy. Stir the mixture occasionally during cooking.

Remove from the heat and leave to cool. When the apple mixture is cold, beat in the ricotta cheese. Keep, covered, in the fridge until needed. (The dip will keep for 3–4 days.)

Serve in a shallow bowl or dish surrounded by an assortment of fruit and vegetable crudités.