Friggin' pecan pie

Serves 4

Don't hurry this out of the oven or it will deflate, and you'll swear - hence its name. This recipe is credited to Gregory's brother-in-law, Simon, who worked as a cook in a nursing home. This one was a winner. Whether using your own teeth or not, it is quite toothsome.

Don't hurry this out of the oven or it will deflate, and you'll swear - hence its name. This recipe is credited to Gregory's brother-in-law, Simon, who worked as a cook in a nursing home. This one was a winner. Whether using your own teeth or not, it is quite toothsome.

4 egg whites
185g soft brown sugar, sifted
1 teaspoon vanilla essence
175g good quality dried figs, finely chopped
100g pecan nuts, finely chopped
whipped cream, to serve

Preheat the oven to 180C (350F/Gas 4). Grease a 26cm (10-inch) springform cake tin. Whisk the egg whites to soft peaks and add the brown sugar and vanilla.

Beat again to a firm consistency. Fold the finely chopped figs into the egg white mixture.

Pour the mixture into the tin and bake for 35-40 minutes. Don't remove the pie from the cosiness of the oven too quickly, as it has a tendency to deflate. Bring it into the world slowly by turning off the oven and leaving the door open. Serve with whipped cream.

TIP: The quality of dried fig is critical to this recipe. Cheap ones from supermarkets are no good. Expensive ones from health food shops are better.