Step 1

Preheat oven to 180°C. Lightly grease a 20cm x 10cm x 8cm deep loaf pan and line with baking paper, with 2cm overhanging on each side.

Step 2

Whisk together the flour, baking powder and 1 tsp salt in a large bowl. In a separate bowl, whisk together the honey, sour cream, eggs and milk, then slowly whisk in the cooled melted butter.

Step 3

Pour wet ingredients into the dry ingredients and mix until just combined (you want to still see a few lumps of flour). Fold through ricotta, long green shallot, parmesan, fennel seeds, lemon zest, herbs and 1/2 tsp black pepper. Pour batter into the prepared pan and smooth the top with the back of a spoon. Decorate top with any whole herb leaves or sprigs you have left.

Step 4

Bake for 60-70 minutes until a skewer inserted in the centre comes out clean. Set aside to cool for 10 minutes in the pan, before transferring to a wire rack to cool slightly. Serve with extra ricotta or soft butter and extra lemon zest. Leftover slices can be frozen.