Ingredients Jump to Instructions ↓

  1. 450 g brown sugar

  2. 200 g sultanas

  3. 570 ml malt vinegar

  4. 15 g ginger , finely chopped

  5. 4 red chillies , finely chopped

  6. 2 kg ripe tomatoes , chopped

  7. 500 g apples , peeled and chopped

  8. 400 g shallots , roughly chopped

  9. 1 sprigs rosemary

  10. 24 thin strips Parma ham

  11. 12 fresh black figs , halved lengthways olive oil , for drizzling

Instructions Jump to Ingredients ↑

  1. Figs wrapped in Parma ham Method 1. For the chutney: heat the sugar, sultanas and half the vinegar in a pan over a high heat until reduced to a thick caramel.

  2. Add the remaining ingredients and bring back to the boil. Season. Boil for a couple of minutes then reduce the heat and simmer for 10-20 minutes to a thick chutney consistency. Stir from time to time to stop any solids collecting at the bottom. Leave to cool.

  3. For the figs: preheat the oven to 180C/gas 4.

  4. Wrap a strip of Parma ham around each fig half.

  5. In a large frying pan, melt a knob of butter over a gentle heat. Carefully put the figs in the pan, and turn frequently for about a minute, or until the figs begin to caramelise.

  6. Transfer the figs to a baking tray and drizzle with a little olive oil. Bake in the preheated oven for 3-4 minutes.

  7. Serve the figs on a bed of chutney.


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