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Fruit and vegetables

1 aubergine, sliced into 6–8 discs

selection soft herbs, such as fresh flatleaf parsley, coriander, basil and chervil or edible flowers

large handful fig leaves, washed, cleaned and dried

2 figs (optional), cut into eighths

150g/5½oz pickled button mushrooms, drained and sliced in half

150g/5½oz girolle mushrooms

12 plums, stones removed and cut Into eighths

2–3 pickled plums (see above)

2 springs fresh thyme, leaves only