Figs with whipped ricotta, orange and mint

SERVES 4

Figs pair well with almost any soft cheese; we’ve gone with ricotta whipped with mascarpone, but goat’s cheese and labne would also work well. A topping of fresh honeycomb would make an extra-lush finish.

100 gm honey

3 tsp orange juice

3 tsp lemon juice, plus finely grated lemon rind to serve

6 figs, torn in half

¼ cup (loosely packed) mint Coarsely chopped toasted almonds, to serve

WHIPPED RICOTTA

400 gm firm ricotta

200 gm mascarpone

50 gm pure icing sugar, sifted Scraped seeds of 2 vanilla beans Finely grated rind of 1 orange

1 Heat honey in a small saucepan over medium-high heat until caramelised

(3-4 minutes). Remove from heat, stir in citrus juices and leave to cool.

2 For whipped ricotta, pulse ingredients in a small food processor, scraping down sides occasionally, until thick and aerated (30 seconds to 1 minute).

3 To serve, spread whipped ricotta on a serving platter and top with figs, honey caramel, mint, almonds and lemon rind.

Figs with ricotta Royal Doulton Ellen DeGeneres platter from David Jones. All other props stylist’s own. Prawn salad All props stylist’s own. Lamb racks Plate (with lamb) from Earth & Baker. Plate (at left) from Luna Ceramics. All other props...