100g shelled walnuts
250g dried figs, hard stems removed
250g dried dates, pitted (Medjool are best)
75g candied lemon peel
Diced 60g candied orange peel
Diced half tablespoon ground black pepper
1 vanilla pod, split and seeds scraped out, or a few drops of vanilla essence
Rice paper, foil and greaseproof paper.

1. Halve the walnuts. Chop the figs into small pieces, then blend them in a food processor until they become a sticky paste. Do the same with the dates, then transfer the figs and dates to a bowl. Add the walnut halves, lemon and orange peels, pepper and vanilla seeds (scraped). Mix together well, to a sticky paste studded with walnuts.

2. Place on some foil, and carefully shape into a large sausage about 30cm long and 6cm diameter. Lay a sheet of rice paper on the work surface, and transfer the sausage out of the foil on to it, rolling it up tightly (paper will stick to the mixture ­ that¹s ok). Then cover the sausage in a sheet of greaseproof paper, rolling up tightly once again. Tie with string, then store in a cool, dry place for about a month before eating.

3. Slice and enjoy with coffee, a good dessert wine or cheese.