If anyone knows health it’s Grayshott Health Spa, so when we wanted to find a healthy dessert that still satisfied that sugar craving… we knew who to ask!

While figs are irresistible in season and taste divine when roasted (which is why we love this recipe!), they can also be prepared the night before use and stored in the fridge. The pistachio mousse meanwhile adds protein to balance the dish, and, when combined with the double cream, provides the CLA (conjugated linoleic acid) that helps with weight loss…

Ingredients: serves four

• Eight fresh figs, quartered
• One tbsp local runny honey
• Grated zest of ½ lime
• ½ Tsp mixed spice
• Pistachio powder, to garnish

For the pistachio cream

• 50g (2oz) shelled pistachio nuts, ground in a spice blender
• 50ml (2fl oz/scant ¼ cup) double (heavy) cream
• 50ml (2fl oz/scant ¼ cup) crème fraîche
• Few sprigs of fresh mint
• Juice of one lime
• Twi tbsp local runny honey

Method

• Preheat the oven to 180°C, 350°F, Gas mark 4.
• Arrange the figs on a non-stick baking sheet. Drizzle with honey and sprinkle the lime zest and mixed spice on top. Roast in the preheated oven for 10 minutes, then remove and allow to cool.
• Make the pistachio cream: mix all the ingredients together. Blitz in a jug blender and pass through a fine sieve. Pour into a cream whipper and charge with gas (or beat until stiff).
• Arrange the figs (warm or cold) on four serving plates and sprinkle with pistachio powder. Fill a small glass with the pistachio mousse.