Fig jam

Trim any hard bits from the figs, then cut into quarters. Put in a large saucepan along with 100ml water, the orange zest and juice, cardamom and star anise.

Put over a medium high heat and simmer for 6-8 mins, stirring, until the figs have started to soften and release their liquid.

Stir in the sugar until dissolved, then bring to the boil. Cook for 20 mins, stirring frequently, until it starts to thicken. Use a dessert spoon to skim off any bits that float to the top.

Reduce the heat and bubble very gently for another 10 mins until thick and syrupy. It will still be quite runny, but will thicken when cooling.

Turn off the heat and leave to cool slightly before blitzing with a hand blender if you like a smoother texture. Transfer to sterilised jars, seal tightly then store, unopened, for up to six months, or opened in the fridge for up to three weeks.