• 2 ½ c dried figs
• 2 tbsp finely chopped fresh rosemary
• ½ t salt
• ½ t freshly ground black pepper
• Zest of a large orange
• 1 cup fresh orange juice
• 1 tbsp honey
• ½ c water

Put all the ingredients in a medium size saucepan, cover and bring to the boil.  Simmer for about 30 mins until the liquid is thick.

Drain the figs reserving the liquid which should measure ¾ cup.  Add a little extra water if needed.  Put the liquid and the figs in the food processor and whizz until smooth.  Place the spread in clean airtight jars and store in the fridge. (It can also be frozen).

• 600 g cauliflower, cut into small florets
• 2 shallots or a small onion, sliced
• ½ c low fat mayonnaise
• 1-2 tsp curry powder
• ½ tsp of vegetable or chicken stock powder
• 1-2 cloves of garlic, crushed
• Pepper
• ½ c toasted cashew nuts

Steam the cauliflower until just cooked.  Place in a colander and run it under the cold tap to cool it quickly and prevent further cooking.  Drain well and place in a large bowl.

In another bowl combine the remaining ingredients (except the nuts) then toss with the cauliflower mixing well.  Chill and mix in the cashew nuts just before serving.