My wife Sheila, who of course is an extraordinarily passionate cook based on the criteria above, made these amongst other small bites a couple of nights ago.
The Japanese fig compote was, and will be in future preparations, the perfect accompaniment to serve with cheese. It's made by rough chopping dried figs and slow cooking them in a covered pan with orange juice, segmented and chopped oranges, orange zest, fresh rosemary and cracked black pepper.
Canapes with ichijiku compote, goat cheese and toasted walnuts.
