Figs, celery, almonds and pickled grapes

SERVES 4

“It may seem arduous, but peeling grapes for pickling is actually a really key step, says Fox. “Otherwise they won’t take on the flavour of the pickling liquid. Pictured p142. 95 gm (⅓ cup) almond butter 8 figs, cut into wedges 20 almonds, toasted and sliced ¼ tsp fennel seeds, crushed 40 small warrigal greens or baby spinach leaves

Fennel fronds, to serve

PICKLED GRAPES

24 seedless red grapes 125 ml (½ cup) muscat vinegar (see note) or red wine vinegar 50 gm white sugar

CELERY RIBBONS

8 celery stalks, fibrous outer layer peeled off, cut into 10cm lengths 60 ml (¼ cup) extra-virgin olive oil Finely grated rind and juice of 2 lemons

1 For pickled grapes, gently peel grapes with a paring knife. Place in a non-reactive bowl. Combine vinegar, sugar, 1 tsp sea salt and 60ml water in a small saucepan and bring to the boil. Remove from heat and pour the brine over grapes. Let sit at room temperature for 1 hour. Transfer to a glass jar, seal, and refrigerate indefinitely.

2 For celery ribbons, halve the celery pieces lengthways, shave into ribbons with a mandoline or vegetable peeler, toss in a bowl with oil and lemon rind and juice, and season to taste with salt.

3 To serve, place 1 tbsp almond butter in the centre of each of 4 plates. Arrange celery ribbons, halved pickled grapes and figs on top, sprinkle with almonds and fennel seeds, season with sea salt, and finish with warrigal greens and fennel fronds.

Note Warrigal greens are available from select greengrocers. Muscat vinegar is available from select delicatessens.