INGREDIENTS

INSTRUCTIONS

Preheat oven to 200c/400f/Gas 6.
1 Finely chop the nuts in a hand blender, put into a bowl and mix with the
honey.
2 Brush three sheets of filo with melted butter and line the base of a
small square ovenproof dish (approx 15cmx15cm/6"x6"). Fill with the nuts
and fold over the filo.
3 Trim the edges of the filo and brush the top with melted butter. Sprinkle
with 1 tsp caster sugar and the poppy seeds. Bake until golden and serve.
4 Cut out 18 7 1/2cm/3" squares from the filo. Brush each with melted
butter and line six patty tins with the three squares of filo, overlapping
each one so you have a basket shape.
5 Bake in the oven until golden and leave to cool. Meanwhile, in a bowl mix
together 3 tbsps fromage frais, the Bailey's and cinnamon. When the filo
cases are cool, fill each with the mixture and decorate with the banana
slices and blueberries. Serve.
6 Melt 225g/8oz caster sugar with 4 tbsp water in a pan and when dissolved
increase the heat and caramelise. Add the double cream, lime juice and
zest. Mix together and return to the heat to dissolve any lumps. Keep to
one side.
7 Fill a deep pan or wok with olive oil. In a bowl mix the fig slices, 4
tbsp fromage frais, 25g/1oz caster sugar and the seeds from the cardamom
pods. Lay out four filo sheets and put 1 tbsp of the fig mixture on to
each.
8 Roll each one up making sure that the edges are sealed. As an alternative
cut a cross on the top of a fig. Put in a sprig of mint and wrap in the
filo to form a parcel.
9 Fry them in the hot oil until golden. Drain on kitchen paper. Serve with
the lime caramel, decorate with mint leaves and dust with icing sugar.
Converted by MC_Buster.
NOTES : Chef - Ross Burden
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.

A Message from our Provider:

“If you want to be a leader, you must serve.”