At the restaurant, we serve these soft, boozy figs with cheese. For me they work best alongside semi-hard cheeses such as pecorino or wedges of aged and crystallised Parmesan. Once in a while I also like to serve them alongside a soft and creamy Gorgonzola dolce.

750ml/1¼ pints full-bodied red wine
500g/1lb dried figs
3 fresh bay leaves
2 tbsp caster sugar
The peel of one orange

Pour the wine into a medium-sized, heavy-based pan. Place over a medium heat and bring to a simmer.

Add the figs, bay, sugar and orange peel and cook for a further 5 minutes.

Remove from the heat. And allow to cool. Spoon into sterilised jars and place in the fridge.

Before using, remove from the fridge and allow to return to room temperature.

These figs will last for up to a month in the fridge.