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Honey Roasted Figs with Dolcetta, Parma Ham and Spiced Apple and Walnut Chutney


  • 6 large fresh figs
  • 50 g/2oz Dolcetta cheese
  • 1-2 dsp olive oil
  • 1-2 dsp runny honey
  • 12 slices Parma ham
  • Black pepper/salt
  • Apple and Walnut Chutney
  • 50 g/2oz walnut – finely chopped
  • 2 apples
  • 1 onion – finely chopped
  • 8 oz soft brown sugar
  • 250 ml/½pt rice wine vinegar
  • 25 g/1oz sultanas or golden raisins
  • 4-6 dsp water or apple juice


  • To Make Roasted Figs
  • 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.