• Place the grapes into a large saucepan and gently crush using a potato masher
• Add the cloves, star anise and cinnamon then bring to the boil
• Lower the temperature and leave to simmer for 15 minutes, crushing the grapes often
• Remove from the heat, crush once more then leave to cool
• Place muslin into a sieve and place the sieve over a clean saucepan and pour the grapes into the sieve
• Gather the edges of the muslin cloth together and twist so you can release as much of the juice as possible
• Place the saucepan back onto the heat on a medium temperature and bring to the boil
• Place the cornflour into a jug and when the grape juice is boiling, add it to the jug and whisk to combine
• Pour the juice back into the saucepan and place onto the heat for a further 5 minutes, whisking the entire time
• When the juice has thickened strain directly into a small baking tray that has been lined with baking paper
• Preheat the oven to 100° Celsius
• Tap the baking tray a few times to get rid of any air bubbles and level with a palette knife
• Place into the oven and leave to dehydrate for 5 hours
• Check every hour to make sure that the edges are not cracking. If they are, you can brush a little bit of water along the edges
• Remove from the oven and leave to cool slightly
  
• When it is cool enough to handle, remove from the tray and place onto a board to cool completely
• At this stage, if you don't want to stuff it, roll it along the shorter length into a tight roll

For the filling (optional)

• Place the nuts, figs, lime zest and juice into a blender and blitz until coarse
• Place the filling along the long edge of the grape leather, leaving a small gap along the bottom edge
• Fold this edge over the filling, then roll up, as tightly as possible
• Cut into slices 2.5cm thick and if you don't eat them all straight away, keep in an airtight container with some baking paper on the bottom to prevent them from sticking