Fig leaves are my new favourite ingredient; they lend a beautiful floral, almost coconut-y flavour to baking, custards etc. Here are some recipes that put them to good use; a fig leaf and almond loaf cake and a baked ricotta wrapped in fig leaves. I have made both a few times (at the below lunch| Local is Lovely
Overnight Focaccia (instant yeast version) This recipe borrows heavily from my sourdough focaccia recipe, except of course, we're using instant yeast, not sourdough which is super handy. The long, cold fermentation time builds a beautiful chewy, sour flavour I love. It's not like that sweet, almost cakey focaccia that the nineties threw at us for| Local is Lovely