½c SSignature range plain flour, sifted twice

½c Cornflour (cornstarch)

½T SGregg?s Moroccan seasoning

1t Salt

1t Baking powder

½ ?Lemon, juiced

150ml Iced water, approx

1. Place the sifted flour, cornflour and salt together in a bowl
2. In a jug, mix in the lemon juice, ice cubes and water together
3. Holding the ice cubes back, pour in enough water to make a batter, taking care not to over mix the batter and make it tight
4. Rest for 15 minutes before using, covered with cling wrap

12 Semi-dried figs from Ludbrook House

1c SSignature range blue cheese, crumbled

½c STiger Gold Sun-dried Capsicum pesto

50ml SLa Espanola Spanish olive oil

100g ?Pumpkin, peeled & cut into sticks

3 ?Garlic cloves, peeled & sliced

½T S Signature range curry powder

¼c ?Flat leaf parsley, picked

¼c SSignature range roasted cashew nuts

½c SSignature range french dressing

120g SLisa?s baba ghanoush

50ml SGregg?s Smoked Hickory Sauce

1. Using the end of a round wooden spoon or sharpening steel, increase the hole size inside the fig
2. Cream the blue cheese with sun-dried capsicum pesto
3. Spoon or with a piping bag, fill the centres of the figs and close the flesh around the cheese
4. Wrap in cling film and refrigerate until needed
5. Line a baking tray with tin foil, scatter over some olive oil and salt
6. Place down the pumpkin, scatter over the garlic and curry powder with more olive oil. Roast in a 200^oC oven for approx 12 minutes
7. Meanwhile whisk the last 2 ingredients into a bowl to make a dressing
8. Once the pumpkin is cooked, toss in the parsley and cashew nuts
9. Place figs into the tempura batter and deep-fry till crisp and golden
10. Place a mound of baba ghanoush, a spoonful of spiced pumpkin and a ring of smoked hickory sauce