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• Soak the figs in hot water for 3-4 hours till plump and soft. Grind to a rough puree, using some of the soaked water if required. If some pieces of fig remain, it is fine - it will fun biting into the little chewy pieces later!
• In a heavy bottomed saucepan, combine all but half cup of milk, condensed milk and sugar. Bring to a simmer.
• Slit the vanilla pod with the tip of a sharp knife - scrape out the seeds into the simmering milk. I added the empty pods into the milk too, to use any seeds that got left out inside. [If using extract, add in two teaspoons of extract after removing the mixture from the flame.]
• Mix the cornflour in the reserved half cup cold milk and add to the simmering mixture. Bring to a boil. The simmering milk will thicken as the cornflour gets cooked.
• Add the fig puree at this stage. Stir / whisk well and remove from flame. [If using vanilla extract, add at this stage.]
• Cool the content of the pan and pour into two plastic icecream boxes. (I used two old ice cream containers 500 ml each)
• Turn your freezers setting to maximum and keep the boxes in the freezer for 4-6 hours.
• When the ice cream is nearly set, remove the contents of boxes into a large bowl and churn with an electric hand blender till soft and creamy, around 6-8 minutes.
• Return the content to the boxes and freeze again.
• You can repeat the same procedure after 3-4 hours and freeze for a creamier texture.

Yorkshire Barm Brack

1. Place all the dried fruits in a large bowl, pour the tea over, stir well, then cover with a tea towel and leave overnight.
2. Preheat the oven to 170°C (160C Fan)/325°F/Gas 3.
3. Line a 22cm/8½" cake tin (I used a square tin) with greaseproof paper or baking parchment and grease lightly with a little butter.
4. Place both the butter and sugar into a roomy baking bowl. Cream the butter into the sugar until light, smooth and creamy using either a fork or electric hand whisk.
5. Mix the flour with the baking powder. Beat one egg into the creamed butter, then beat in a third of the flour. Repeat until all the eggs and flour are used up.
6. Finally, gently stir in the treacle, whisky, nutmeg and lemon juice to the cake mixture using a spoon or spatula.
7. Drain the dried fruits of the tea and add the ground almonds. Stir well then add to the cake mixture, again stirring gently until all the fruits are incorporated into the mixture. Make sure you do stir gently so as not to knock the air out of the mixture.
8. Spoon the mixture into the prepared cake tin and gently level the surface. Cook in the preheated oven for 2 - 2½ hours or until dark, golden brown.
9. Remove the cake from the oven and place on to a cooling rack and leave the cake to cool in the tin. Once cooled it is ready to eat. The cake keeps well when stored in an airtight tin. 

• Heat oil in a pan add curry leaves, chopped onions, green chillies.
• Saute for few mintues and add ginger garlic paste.
• Cook till the onions become soft and add washed shrimp.
• Add salt, chilli powder, turmeric powder and mix well.
• Cook shrimp for 10-15 mins add garam masala and cook with a closed lid until shrimp is cooked well. (If required add very little water)
• Beat eggs and mix well with shrimp mixture.
• Put the flame on low and cook for another 5 mins.
• Now add chopped coriander leaves and serve with rice or roti.