Figs with blue cheese & air-dried ham

A perfect, simple, seasonal starter

Serves 4

For this recipe, I use Perl Las blue cheese made by Caws Cenarth Cheese. It’s strong but it’s also incredibly creamy and it melts beautifully. You could use any other blue cheese but don’t go for anything too weak as a stronger blue cheese flavour works really well with the figs. To wrap the figs, I use an air-dried ham made by Gloucestershire-based Native Breeds. It’s made from local rare breed pork, which is marinated with juniper, ginger & rosemary before being matured and naturally smoked – and it’s absolutely delicious!

  • 8 figs
  • 200g blue cheese, cut into thick slices
  • 8 slices of Native Breeds air-dried ham (or prosciutto / Parma ham)
  • a drizzle of olive oil and balsamic vinegar
  • - Preheat the oven to 200C / Gas mark 6
  • - Vertically slice down from the top of each fig without cutting completely in half then open out slightly
  • - Insert a thick slice of blue cheese between each fig half then roll each fig up in a piece of air-dried ham so that the ham comes up about 2cm above the top of the fig
  • - Fold the ham neatly over the base of the fig but leave the ham at the top of the fig open so you can see the fig and the blue cheese inside
  • - Place the figs in an ovenproof dish or roasting tin and drizzle with some olive oil and balsamic vinegar
  • - Bake for about 10-15 minutes until the cheese has melted, the ham is crispy at the top and the figs are becoming soft
  • - Place 2 figs on each (warmed) plate, drizzle with pan juices and serve

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