Tip the tubs of ricotta into a sieve and leave to drain overnight or for at least 2 hours.
Heat the oven to 200C/fan 180C/gas 6. Brush a small pudding basin with olive oil. Press any excess liquid out of the cheese then mix it with the egg and season well. Pack the cheese into the basin and bake for 40 minutes, or until the cheese browns around the edges. Turn out onto a plate.
Heat 2 tbsp olive oil in a small pan and fry the chilli gently. Stir in the honey, lemon juice and zest along with a slug of olive oil and some seasoning. Add the thyme then spoon over the ricotta. Serve with crispbreads.