This month my two young granddaughters helped to come up with not one but two fantastic recipes: an appetiser of haloumi and baby figs, and an entree of salmon stuffed eggs. We sometimes enjoy these treats together for afternoon tea (not bad for a 10 year old and a 5 year old directing Grandad).

Halloumi and whole baby figs

  • 150g dried whole baby figs

  • 1 ¼ tablespoon honey

  • 2 teaspoons balsamic vinegar

  • 2 teaspoons cracked black pepper

  • 1 cinnamon stick

  • 1 bay leaf

  • 4 cloves

  1. Place figs, honey, balsamic vinegar, black pepper, cinnamon quill, bay leaf and clover in saucepan. Add water and bring to boil.
  2. Reduce to a minimum, cover, cook gently until tender.
  3. Serve on top of grilled haloumi.

Salmon stuffed eggs topped with caviar

  • 6 hard-boiled eggs shelled and halved length ways

  • ½ smoked salmon finely chopped

  • ¼ cup mayonnaise + extra for topping

  • 2 teaspoons Dijon mustard

  • 1 tablespoon parsley

  • Salt to taste

  • Black pepper

  • Caviar

  1. Remove yolks from eggs and mash. Blend salmon, mayonnaise, mustard, parsley, salt and pepper well.
  2. Fill egg white halves with mixture.
  3. Top with mayonnaise and caviar to serve.