For the yoghurt thyme ice-cream, put the water, thyme, sugar and honey into a saucepan and cook over a low heat for a couple of minutes until sugar dissolves and it becomes a light syrup. Remove from the heat, strain and cool. When cool, mix into yoghurt, add lemon zest then churn in an ice-cream machine according to instructions.

For the macadamia crunch, toast the fennel seeds until fragrant in a small frypan then crush in a mortar and pestle. When cooled, mix with the nuts, cocoa nibs, bee pollen and a small pinch of salt.

For the roasted figs, preheat oven to 200C. Score a cross in the top of the figs with a sharp paring knife, put them on a lined baking tray, drizzle with honey and bake for seven minutes. To serve, put a fig on each plate with a couple of scoops of yoghurt ice-cream, then top with macadamia crunch.