Ingredients:
for the Franzipan:

4oz butter
4oz caster sugar
2oz plain flour
2oz ground almonds
2 eggs
Almond essence

Cream the butter and caster sugar; fold the flour, almonds and almond essence into the creamed mixture.

for the Honey Ice-Cream:

1 and a half pints of double cream
4 tablespoons honey
12 egg yolks
300g caster sugar

Boil together 1 pint of the double cream and honey. Whisk together the egg yolks and sugar. Pour the boiled cream & honey over the egg & sugar mixture. Stir in the remaining half pint of double cream. Ideally, place into an ice-cream churner machine, churn until thick.

80z puff pastry

Method:

Roll out the puff pastry to the thickness of a £1 coin and cut out 6 inch discs. Place a tablespoon of franzipan in the centre, slice 2 figs and arrange them in the shape of a fan on the top. Bake on a tray for approx 20 minutes.

Chef Nigel Stuart from Morley Hayes