Skin the figs, fill with cheese, wrap in Parma ham and drizzle with olive oil and honey. Wrap in parchment paper, tie with string and place in oven for only 8-10 minutes.
To Make Chutney
Place the diced apples, chopped walnuts, diced onion, soft brown sugar, vinegar, apple juice and sultanas into a pan. Stir gently until the sugar has dissolved then reduce the heat and bubble gently for approximately 20 minutes until the mixture resembles a chutney.
Serve roasted figs with walnut and apple chutney with a simple salad of apples, oak leaf lettuce, radicchio and walnuts tossed in balsamic vinegar.