½tbs fennel seeds 3tbs honey 3tbs water Juice of half a lemon Freshly ground black pepper 12 figs, sliced thinly Berry or lemon sorbet 12 fresh mint leaves, shredded Toast fennel seeds in a frying pan to draw out the aromatic oil then grind finely with a mortar and pestle. Place the honey, water, lemon juice, fennel seed and pepper in a small saucepan. Bring to the boil and take off the heat. Leave to cool completely. Arrange fig slices on 6 serving plates. Brush fennel mixture over the fig slices and leave to marinate for 15 mins. Serve with a scoop of sorbet and fresh mint. Serves 6.