Celebrity chef

Peter Gordon

Peter Gordon is a TV chef, co-owner of The Providores in London, and one of his native New Zealand's national treasures.

Makes around 15

Fig and pistachio friands recipe

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Takes 35 minutes to make, plus cooling

140g unsalted butter, melted, plus extra for greasing
100g peeled unsalted pistachios, plus extra chopped pistachios, for decorating
50g plain flour
200g icing sugar, plus extra for dusting
4 large egg whites
100g dried ready-to-eat figs, stems removed and chopped into small chunks

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1. Preheat the oven to 190°C/fan170°C/gas 5. Lightly butter 15 holes of a friand tin, small muffin tin or 15 patty pans. Place the nuts in a food processor and blitz to fine crumbs.
2. Sift the flour and 160g icing sugar into the food processor and blitz for a few seconds. Add the melted butter to the dry ingredients in the processor and blitz to combine. Tip the mixture into a medium mixing bowl.
3. In another bowl, whisk the egg whites with the remaining icing sugar and a pinch of salt until they form soft peaks. Mix a third of the egg white into the flour and butter mixture, then add the fig chunks. Carefully fold in the remaining two-thirds of the egg whites. Spoon the friand mixture into the prepared moulds and bake for 20-22 minutes, until a skewer inserted into a friand comes out barely moist.
4. Leave to cool for 10 minutes before gently tapping out and cooling on a wire rack. Serve dusted with icing sugar and scattered with the extra chopped pistachios.

Nutritional info

Per friand: 199kcals, 11.7g fat (5.7g saturated), 3g protein, 20.5g carbs, 16.9g sugar, 0.1g salt

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