- 50g whole almond, toasted
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- 250g dried figs, hard stalk removed, chopped
Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…
- 50g dried apricots, halved
- 50g walnuts, halved
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- ½ tbsp brandy
Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…
- ½ tbsp clear honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- pinch ground cloves
Pulse the almonds in a food processor until most are finely chopped. Remove and transfer to a bowl. Whizz the figs until they form a sticky paste, then add this to the almonds with the remaining ingredients. Mix well, then shape into a sausage and allow to dry, uncovered, in the fridge or a cool, dry place for a week.
Wrap and tie in baking parchment if giving away, then slice and serve alongside your favourite cheeses. Will keep in a cool place for up to 2 months.