If you want to get ahead:
You will need:
2 x 100g rolls firm goat’s cheese, such as Capricorn
6 fresh figs *
12 slices Parma ham
rocket or salad leaves
1. Pop the goat's cheese in the freezer for about an hour or so until it's firm.
2. Preheat the oven to 220 ̊C, 200 ̊C fan, Gas 7. Cut off the pointed stem at the top of each fig, then stand the figs upright on a board. Cut a cross in the top of each one, but don't cut right down to the base.
3. Trim the ends off the cheese and discard, then cut each roll into three slices. Cut each slice in half to give semi-circles. Cut half the semi-circles in half again to give quarters.
4. Lie each slice of ham out flat and trim off any excess fat.
5. Put a semi-circle of cheese into each fig where you've made the cross. Use the quarters to fit in either side, so the complete cross is filled with goat's cheese.
6. Wrap each fig in a piece of ham, then wrap it in another piece, working in the other direction. Squeeze the ham together at the top.
7. Roast for 8 minutes or until the cheese has melted and the ham is crisp.
Available year-round in supermarkets. Rocket is incredibly easy to grow, in fact, it could take over your whole veg patch.
Choose the best:
Look for perky dark-bright green leaves. Avoid those that look slimy, yellowed or browning, as they're past their best.
Just rinse and go.
Store in the bottom part of your fridge, in brown paper or a perforated bag. It will last for a maximum of 2 days.
Mix with other salad leaves, if liked.
All the best Jan