50g whole almond, toasted Almond arr-mund or al-mundSweet almonds have a subtle fragrance that lends itself well to baking and also works well withâ€¦
250g dried figs, hard stalk removed, chopped Fig figAlthough not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweetâ€¦
50g dried apricots, halved
50g walnuts, halved Walnut wall-nutWalnuts are one of the most popular and versatile of all nuts. When picked young, they'reâ€¦
Â½ tbsp brandy Brandy bran-deeBrandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.â€¦
Â½ tbsp clear honey Honey huh-neeHoney is made by bees from the nectar they collect from flowers. Viscous and fragrant, it'sâ€¦
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.