A trip through California’s Napa Valley inspires a red wine and fennel combo that takes roasted figs to an indulgent new high.

Frozen into ice-cream, they make a figgy freezer favourite that has a satisfying gelato-like texture.

Ingredients

Serves 4-6
10 ripe black figs
100g raspberries
150g red wine
50g caster sugar
2 fronds wild or cultivated fennel leaves
Honey
2-4 wild fennel heads full of yellowpollen