“This is quite a simple dish with four very versatile elements, the granola keeps for a couple of weeks and is great with yoghurt for breakfast or can even add a bit of texture to a game dish, the figs can be roasted without the sugar and work really well with paté or cured meats”, Eric tells FOUR. “The syrup, although it sounds a little technical, is really easy and tastes amazing.”

Serves 4 with left over ice cream and granola


Ice cream

650g cream cheese

1lt whole milk

A pinch of salt

1 small tin of condensed milk


150g maple syrup

1 g mild curry powder

50g butter

1g salt

1g cinnamon powder


300g maple syrup

I tsp oak smoking chips

4 whole cloves

¼ vanilla pod


4 figs


Ice cream

Purée all the ingredients in a drinks blender, pass through a fine mesh sieve, then churn in an ice cream machine.


In a large pan, melt all the ingredients apart from the oats, once melted, add the oats and mix well. Spread on a baking tray and bake at 170c for 12-15 minutes or until golden brown. Allow to cool.


In a pan, warm the maple syrup to around 60c. On a metal tray, burn the chips with a blowtorch until thoroughly toasted and add to the syrup. Split the vanilla pod and scrape out the seeds and add to the syrup with the cloves. Stir and cover over night.


Cut the figs in half and coat with the smoked maple syrup, roast in the oven at 170°C or until soft and sticky.