honey roast figs, chargrilled courgette & Baron Bigod brie
Chef’s note: Who doesn’t love gooey cheese? This delicious dish is easy to prepare, meaning you can spend more time with your guests. I suggest serving with some crusty bread, to mop up all the Baron Bigod. You can make this salad vegan using maple syrup instead of honey, and vegan cheese.
Preheat the oven to 160°C/Gas Mark 3.
Prepare the figs by slicing off the hard stems, then slice a cross from the top to two-thirds of the way down each fig. Place the figs onto a lined baking tray and drizzle a little honey into the centre of each one, plus any remaining honey over the top. Sprinkle with a pinch of salt and roast for 15 minutes until soft and caramelised.
Meanwhile, bring the balsamic vinegar to the boil in a small saucepan. Reduce the heat and simmer for 10-15 minutes until it has thickened and will coat the back of a spoon. Remove from the heat and transfer to a jar or small jug to cool.
Slice the yellow courgette and lightly coat with olive oil and a pinch of sea salt. Cook over a high heat in a griddle pan for 4/5 minutes on each side.
Slice the Baron Bigod in half and place on a baking tray. Pop under the grill or in the oven for two or three minutes until it just starts to melt.
To serve, arrange the mixed leaf and courgettes between two plates or on a large serving platter. Place the fig halves on top, then add the melted brie. Finish by drizzling with the balsamic reduction.