Ingredients

Method

• 12 figs
• 55 g caster sugar
• 1 lemon, juiced
• 1 vanilla pod
• 50 g butter
• 100 g sugar
• 50 g pistachios, chopped
• 50 g Greek yoghurt
• 100 g mascarpone

Method

Ingredients

1. Preheat the oven to 200°C.

2. Tear 12 figs in half, arrange on a baking tray and sprinkle with 55 g caster sugar. Squeeze over the juice of 1 lemon. Scrape the seeds from 1 split vanilla pod and sprinkle over the figs, then top with the pod. Dot 50 g butter around the figs and roast for 15 minutes until soft, sticky and oozing.

3. Melt 100 g sugar in a saucepan – don’t stir it as you will crystallise the sugar. Shake the pan gently to release the sugar from the sides of the pan and to melt evenly. When light gold in colour, carefully pour onto a silicone baking mat to make a thin sheet.

4. Sprinkle over 50 g chopped pistachios and a pinch of sea salt and allow to cool. Mix 50 g Greek yoghurt with 100 g mascarpone until silky.

5. Serve the figs hot in the pan with a dollop of yoghurt mascarpone and crushed salted pistachio sugar shards.