Nina Nixon


I'm Nina, a photographer, film maker and forever wanderer.  Passionate about nature, the great outdoors and all of life's adventures.  This is the place where I keep all my 'field notes'


~ Pistachio, fig and rose Tiffin ~

From this months (June) Sainsbury's magazine.



And I like the colours.

When only chocolate and a good colour combination will do.


I searched everywhere online and couldn't find the recipe or even came close to the method so unless anyone minds me sharing..............?

~ Pistachio, fig and rose Tiffin ~

200 ml double cream
1 tbsp caster sugar
1 tbsp rosewater
350g dark chocolate (minimum 70% cocoa solids) in pieces
250g unsalted shelled pistachios
7 dried figs - chopped

1. Line a very lightly greased 16cm square tin with clingfilm. In a pan warm the cream with the sugar and rosewater, stirring until the sugar has dissolved. Melt the chocolate in the method you prefer and stir in the cream until incorporated. Add the remaining ingredients and fold together. Press into the tin until smooth over the top and chill for at least 4 hours.

2. Lift the slab from the tin, turn on to a chopping board and peel away the clingfilm. Cut into 20 pieces.