Get Figgy With It

Ingredients
Cup of honey, half a cup of sugar (preferably brown), three cups of water, pinch of cinnamon, dash of vanilla (essence, pod, beans – whatever), two or three cups of dried figs, vanilla ice-cream.

Instructions
1. Put your honey, sugar, water, cinnamon and vanilla in a pan and bring to the boil. Don’t get carried away with yourself: bring it down to a simmer and add your gloriously plump figs. Cook on the hob for about ten to twenty minutes until it reaches your desired consistency. 
2. Let it cool slightly before spooning the sweet compote over a generous scoop (I opt for two but hey who is counting) of cold ice-cream. 
4. You can adorn it with anything (within reason, come on now). For me, fabulously buttery crumbled biscuits scattered on top is to die for. Or toasted nuts (I recommend walnuts) are an unrivalled addition. Even something as simple as dark chocolate shavings work a treat.
5. This makes a deliciously decadent brunch too: simply toast thick slices of brioche and top with figgy sauce. Oh, and don’t forget that all-important dollop of ice-cream

The Passionate Pair

Ingredients
Asparagus (six or so spears, depending on size), knob of butter, handful of flaked almonds, squirt of freshly squeezed lemon juice, shavings of hard cheese (Pecorino Romano, Asiago, Manchego).

Instructions
1. Drop the asparagus into a pan of salted, boiling water and cook for a couple of minutes. Drain the pan and cover with a tea towel.
2. Melt the butter in a pan and add the almonds, keeping over the heat until your nuts are gloriously golden. Remove from the heat and stir in a spritz of lemon juice.
3. Release the artiste within and arrange your asparagus creatively onto two plates. Be generous with your nuts and spoon over the buttery mix. Scatter over shavings of cheese and enjoy immediately. There’s no point in waiting.

Steak à la Casanova

Ingredients
Two beef steaks, olive oil, black pepper, shallot or quarter of an onion (very finely chopped), splash of balsamic vinegar, ¼ cup of port, generous pinch of rosemary, ¼ cup stock, line of grated very dark chocolate (plus a few for the chef).

Instructions
1. Smear each side of your steak with some oil and pepper.
2. Bring some flames (metaphorical, of course) into the kitchen and heat a frying pan until it’s smokin’ hot (beware your fire alarm and/or angry porters – a sure way to ruin the mood). Slide in the steaks and cook to your preference. I’m a bluer-than-blue type of gal, but each to their own. Set aside on a plate and cover with foil to keep warm.
3. Add a dash more oil to the pan before caramelising your allium. Pour in the vinegar and port, simmering to reduce and thicken. Then add your rosemary and stock, simmering until thick again.
4. Now for the important part. Stir in the chocolate until melted and you have a sensationally rich and intense sauce.
5. Time to plate up. Place your steaks on warmed plates and generously pour over the sauce. Come on, no holding back. I serve mine with oven-roasted potatoes, tossed in an oil and butter mix, with copious amounts of garlic and rosemary.