Fig Compote

Ingredients
200ml/7fl oz white wine vinegar
400ml/14fl oz water
1 small cinnamon stick
2 cloves
4 cardamom pods, crushed
1 red chilli, sliced
1 thumbs ginger, peeled and roughly chopped
140g/5oz caster sugar
1 tsp sea salt
20 dried figs

Method
Place everything in a saucepan and boil gently, uncovered, for 5 minutes. Allow to cool before refrigerating and use as required - the compote will keep in the fridge for about 2 weeks.