Advertisement

Ingredients

  • 100g butter, softened
  • 1 tsp honey
  • 3 tbsp  marsala or sherry
  • 4 sprigs thyme, leaves picked from 2 
  • 400g gorgonzola
  • 60g walnuts, toasted 
  • 75g  clarified butter
  • 4 figs, halved or quartered
  • to serve  toast

Candied walnuts

  • remaining from the 60g walnuts, toasted
  • 60g golden caster sugar

Method

  • STEP 1

    Mix the butter, honey, marsala, thyme leaves and some seasoning in a blender until smooth. Add the gorgonzola in chunks, and pulse a couple of times to mix, but not so much that it’s smooth. Pack into 6 small ramekins and smooth over the surface. Top with a toasted walnut and a piece of thyme sprig. Melt the clarified butter in the microwave or a small pan then pour over the top. Chill until the clarified butter has set then cover and chill for up to 3 days.

  • STEP 2

    Heat the sugar and 50ml water in a frying pan on a medium heat and bubble until it turns golden brown. Add the remaining walnuts and a pinch of salt, take off the heat and stir until the walnuts are coated in caramel. Tip onto a baking tray lined with baking paper and leave to cool completely. (You can separate the walnuts using a knife while they’re still warm but don’t touch them as they’ll still be really hot.)

  • STEP 3

    To serve, dry fry the fig halves in a non-stick frying pan cut-side down, until starting to caramelise and serve on a board with the walnuts, potted cheese and toast.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement