While mom and I were in Bath getting scary news and buying funny shoes, we took a break for a lovely meal at Demuths vegetarian restaurant. I always love going to Demuths when I’m in Bath, and this was no exception.

Mom had the deli plate to start, a selection of pesto, hummus, and aubergine pate with a nice fresh salad and paper-thin flatbread. Really nice and refreshing.

I was in need of a comforting bowl of soup: leek and potato.

Mom’s main was a surprise. “Aloo gobi”, but sort of deconstructed.

I went with the Cannellini Bean Bruschetta with roasted carrots on sourdough, also a surprise. Loved this – I can totally see myself trying this at home (a gentle reminder to get back on my sourdough regime).

The true inspiration, however, was the dessert: Hazelnut Sponge with Port Poached Figs and Lemon Marscapone.

I think it was the figs that sold us, because right after lunch, we went to Waitrose and picked up a pack of figs to poach our own. The result: port poached figs with ginger ice cream:

You could open a restaurant around this dessert; it was that good.

The poached figs were simple to make – two cups of port, one cup of water, 250g figs. Simmer it all for a good long time, until the liquid reduces to a nice thick syrup. Serve with a drizzle of good balsamic if desired.

The ginger ice cream is a recipe I found in the Times and is one of my favourites.

The port poached figs are kind of a revelation, I could see them working with savoury dishes too, for example, Oven Roasted Port Poached Figs with Cashel Blue Cheese or Poached Figs and Gorgonzola Crostini. Or just a salad with the figs, stilton and some toasted walnuts.

I love meals that inspire.