Recipe courtesy of Push Doctor and Kevin Rivers, head chef at vegetarian restaurant, 1847
A twist on a festive classic, these figs are infused with a warm, comforting spice and wrapped in a Christmassy chestnut crust.
1kg fresh figs
1 litre of water
340g caster sugar
500ml cider vinegar
2 cinnamon sticks
3 slices of ginger, about ¼-inch thick
9 whole allspice
2 cardamom pods, crushed
Half a cabbage
1 tbsp miso soy butter
1 pack of cooked chestnuts, crushed
Pour the water and vinegar into a large saucepan.
Add the sugar and spices and simmer for 20 minutes.
Add the figs and simmer for a further 25 minutes, then set aside.
Boil the cabbage leaves for three minutes, then allow them to cool and dry.
Wrap each fig tightly inside a cabbage leaf.
Pan fry in miso soy butter for a 2 minutes.
Roll in crushed chestnuts.