Quick Easy & FIGS

FIG AND BLUE CHEESE FILO TART Serves 6

1. Heat oven to 180c (160c fan) with a rimless baking sheet inside. 2. Lightly brush a 23cm loosebottom tart tin about 5cm deep with ¼ tsp oil. 3. Line with six filo pastry sheets, brushing 2 tbsp oil among the layers and overlapping them at different angles. 4. Scrunch overhanging pastry around rim. 5. In a jug, beat 75ml double cream, 75ml crème fraîche, three medium eggs and 75g crumbled Stilton. Season with black pepper only. 6. Pour mixture in. Arrange three halved figs (cut side up) around the edge. 7. Bake for 35-40min until just set.

PERSIAN LOVE CAKE Serves 10

1. Heat oven to 180c (160c fan). Lightly oil and line a round 20cm cake tin, 5cm deep with baking parchment. 2. In a large bowl whisk 75g soft unsalted butter, 75g caster sugar, two medium eggs, ¼ tsp ground cinnamon and vanilla extract, seeds crushed from 4 cardamom pods, 3 ripe, chopped and mashed figs (tops discarded), 150g plain flour and 1tsp baking powder. 3. Spoon into the prepared cake tin. Bake for 35min. 4. In a bowl, mix 175g icing sugar, a little pink food colouring, 1tbsp rose water, 1tsp lemon juice and up to ¾ tsp water. 5. Drizzle the icing over the cooled cake. 6. Decorate with rose petals, shelled pistachios and 5 halved figs.