Recipe: Stilton stuffed roast figs with Parma ham

Ingredients
Four figs
Four slices Parma Ham
60g Stilton
Mixed salad leaves
Balsamic reduction
Sun flower oil

Method
Cut the figs across the top and squeeze to open
place two figs side by side and wrap in Parma ham, skewer them to hold them together during cooking
Repeat the above for the second portion
Pre- heat your oven to 220c
Heat a pan and drizzle in the oil, seal the Parma ham and fig parcels, remove from the pan and place on a baking tray
Place some stilton on top of each fig and bake until cheese is melted and the Ham is crisp
Remove the skewers
Place the leaves in a bowl and season, remove from the bowl and present on your service dish
Place the figs on the salad and finish with balsamic reduction.

Recipe: Carpaccio of beef with figs

Ingredients
175g organic beef fillet
75g wild mushrooms
One clove garlic crushed
One chilli deseeded
One handful torn basil
A handful of wild rocket
Two figs- quatered
Four cherry tomatoes Halved
Five tablespoons olive oil

Method
Heat a frying pan until smoking and add one teaspoon of olive oil
Seal the beef for two-three minutes
Remove the beef and allow to rest
Add the wild mushrooms to the pan with a knob of butter and gently saute
Place the remaining oil, chilli and garlic in a blender and blitz until smooth
Remove from the blender and add the torn basil, season to taste
Slice the beef as thin as you can and spread the beef out with a knife until paper thin
Place the beef onto the service dish, season and top with the rocket, dress with the dressing.