Fig leaf

Make the crystallised fig leaves 2 weeks before you plan to serve the dish. Bring the water and caster sugar to a boil. Leave to cool down to room temperature then add the ascorbic acid

While the water is cooling, use a 10cm cutter to cut circles out of the fig leaves, making sure the leaf veins are centred (you should get 4 discs out of each leaf). Reserve the trimmings to make the fig infusion or the fig leaf ice-cream

Stack the leaves inside a vacuum bag and add the cooled syrup. Compress the leaves in a chamber sealer 6 times then seal in another vacuum bag. Store in the fridge for at least 2 weeks before using

Once the leaves have been crystallising for 2 weeks, preheat the oven to 80°C or the lowest possible setting on a gas oven, with the door ajar

Remove the fig leaves from the bags, remove all the excess syrup then sandwich them between 2 silpat mats. Place the mats on a perforated baking sheet with another perforated baking sheet on top. Place in the oven for 4 hours, or until the leaves are fully dry, then leave to cool with the mat left on top to stop the leaves curling. Store in an airtight container with silica gel for up to one week

The day before you plan to serve the dish begin making the ice cream. In a saucepan set over a low heat combine the milk and cream. Heat to 45°C then, using a hand blender, incorporate the sugar, liquid glucose, atomised glucose, milk powder and ice cream stabiliser. Raise the temperature to 85°C, add the fig leaves and cool down to 3°C. Leave in the fridge overnight

On the same day, prepare the fig compote. Bring the water and sugar to the boil, remove from heat and stir in the tea, guava purée and lemon juice. Pour into a container, cover with cling film and leave to infuse overnight.

While the compote is resting, prepare the fig leaf infusion. Blend the milk, mascarpone, sugar and lecithin together, then add the fig leaves and leave to infuse overnight.

On the day you plan to serve the dish, pass the ice cream mixture through a sieve, then blend to emulsify. Churn the emulsified mixture in an ice-cream machine, then pour into a tray lined with greaseproof paper until approximately 3cm thick. Smooth over the top and place into the freezer to set. When firm, cut into circles with an 8cm ring cutter

Pass the infused syrup for the compote through a sieve, then blend with the figs to create a coarse texture. At the same time, strain the fig leaf infusion mixture and reserve

Next, make your chia tapioca. Mix together the chia seeds and 250g of the fig leaf infusion. Vacuum pack the mixture and leave to hydrate for at least an hour and up to four hours in the fridge

For the roasted figs, preheat the oven to 160°C/gas mark 3 and a dehydrator to 60°C

Combine the honey, verjus and hibiscus in a pan and bring to a boil, then pass through a fine sieve

Place the figs face down in a baking tray and pour over the honey and verjus infusion, so it comes one-third of the way up the sides of the fruit. Roast the figs for 8 minutes or until soft. Remove from the oven and leave to cool in the syrup

Once cool, remove the figs from the syrup (being sure to reserve the liquid) and semi-dry them in a dehydrator for about 45 minutes, or until dry to the touch but moist inside

Reduce the fig liquor by a third in a pan, then pass through a fine sieve and leave to cool

To serve, place 20g of the compote into the base of each bowl, then top with 25g of the ricotta and a disc of fig leaf ice cream. Spoon over 25g of the chia tapioca, blend the remaining fig infusion until it is aerated, then spoon over the top

Place a crystallised fig leaf on top of each bowl. Brush the fig halves with the reduced liquor, then place one on top of each fig leaf