How To Entertain This Month, With Alexandra Dudley

Add all the ingredients into a cocktail shaker filled with ice. Shake and strain into a glass.

If you don’t have a cocktail shaker just add all the ingredients into a jug filled with ice. Stir vigorously then strain and serve. Garnish with a twist of orange peel.

Combine the sugar and water in a pan with the cinnamon stick and bring to a simmer for 2 minutes. Allow to cool and transfer to the fridge to chill and infuse for at least 4 hours or ideally overnight. Then remove the cinnamon stick.

Fill a cocktail shaker with ice and pour in the syrup, brandy and lemon juice. Shake and pour into champagne flutes. Top with champagne and garnish with an orange twist.

For the clementine salt, rim preheat the oven to 170°C Fan. Zest four clementines and spread the zest parchment lined baking tray. Cook for 30 minutes until the zest has dried out. Allow to cool then combine with two tablespoons of flaky sea salt.

Run a wedge of clementine around the rim of the two coupe glasses and roll into the clementine salt.

Into a cocktail shaker filled with ice, add the clementine juice, 0% tequila and margarita mixture. Shake and pour into your prepared coupes or tumblers filled with ice.

Add the ricotta to a mixing bowl and grate in the lemon zest and just half of the garlic clove to start with. Add a pinch of salt and whisk until creamy. Leave it for 5 minutes then taste test it. If you feel it needs more garlic grate in the remaining garlic. Set aside or chill if you are making the ricotta ahead.

For the sage, separate the leaves from the stems and heat about 100ml of olive oil to a frying pan (just enough to cover the base). Add one sage leaf with the oil and once it begins to sizzle add the rest. Fry until the leaves and darkened and crisped, then transfer to a kitchen towel lined plate to drain.

Slice the figs into half or little cubes if you prefer.

Slice the bread and toast either in a toasted or using the grill setting of your oven. Rub the toast with a cut clove of garlic as it comes off the heat and drizzle with a little olive oil. Spread the bread pieces with ricotta, top with a fig, sprinkle over some hazelnuts and top with the crispy sage leaf. Arrange onto a serving plate then drizzle with more olive oil and sprinkle with sea salt.