Last month, when I wrote about ‘cooking with leaves’, my friend Milli - of Milli’s Kitchen - asked whether I’d ever used fig leaves as an infusion. To be honest, it was the first time I’d ever used blackcurrant leaves to flavour a dish, and I was still buoyed with the success of that. So the answer was no - my only experience of fig leaves was in lovely, oily, savoury dolma. Never anything more elaborate.… 

Read More »