I took a detour through Istanbul before arriving to Germany from London to visit my boyfriend's family this week and actually came across a group of tempting little figs when I had a little bit of a gander. Unfortunately, with only a one night stop-over, I had no time nor the resources to rustle anything up while I was there so I postponed the SIC prep until Hannover- hoping that's okay with you @progressivechef.

I remember as a teenager, I was asked by my mother to help out with dessert at a dinner party that she hosted. I searched far and hard in the kitchen for something to make and could only find exotic fruits and nuts (something my parents love to buy so the kitchen is always brimming with foods from the above categories!). As a 15 year old, my experience in the food world was negligible and my ideas slim to none...but I have to admit, my idea to bake the figs with honey and almonds was pretty mature! The result...all adults at the party loved it! Such a wonderful memory and all of it brought back just by seeing those figs and a wooden chopping board!

I went for afternoon tea last week in London and after indulging on a scone with clotted cream and jam, knowing that in China I would not have access to such foods, I made one last attempt to have these at my dinner table before heading back on Monday. The perfect candidates- fig jam and a clotted cream and fig compote.

Now for the recipes...

Fig and cardamom conserve

Mash 500g fresh figs and place into a heavy saucepan with 350g sugar, 10-12 crushed cardamom pods (pods removed) and 100ml water. Allow the sugar to dissolve on a low heat before bringing the mixture to a boil then continuing to heat for at least 20 minutes or until the mash resembles a more sticky, viscous syrup. It should be more solid once cooling otherwise it must be reheated to reach 105C so that it can set slightly once cooled.

Clotted cream and ginger-fig compote

To make the compote, add to a pan, 8 roughly chopped figs, the juice and zest of 1 lemon, 1tsp fresh grated ginger and 75g sugar. Leave to simmer on a low heat with the lid on for 30 minutes.

Once cooled, it can be folded in an even ratio of clotted cream before serving.

Baked figs with toasted almonds

Split 6 figs down the middle with a sharp knife as though you are cutting them into quarters, but ensure not to separate the quarters as the figs should still be in tact. Brush the centres and the outsides with honey and bake at 180C for 25 minutes.

In the mean time, blanch whole almonds in boiling water and remove the skins when they start to some away. Slice them into thin flakes and lightly toast them in a dry frying pan to achieve a subtle roasted flavour.

When the figs have finished baking, sprinkle them with the almonds before serving.