Honey & rosemary glazed figs wrapped in Spanish ham

Higos con miel y romero envueltos de jamón

The marrying of honeydew melon with salty jamón is common practice in Spain during the summer months. But why stop there? These aromatic caramelised baked figs add yet another dimension to an old favourite all the way through to autumn. They’re truly addictive to begin or round off a meal along with a glass of crisp cava.

SERVES 4

12 fresh figs, halved

20 g (¾ oz) butter

2 tablespoons honey

2 large rosemary sprigs, plus extra leaves for serving

6 slices Spanish ham (jamón), halved lengthways

Preheat the oven to 220°C (425°F/Gas Mark 7).

Put the fig halves, flesh side up, onto a baking tray lined with baking paper. Set aside.

Heat the butter and honey in a small saucepan over low heat, until the butter melts. Add the rosemary sprigs and cook gently for a few minutes, to infuse the butter and honey syrup with the flavour of the herb.

Spoon the honey and rosemary syrup over the figs.

Wrap each fig with a piece of ham and secure with a toothpick.

Bake the figs on the middle shelf of the oven for 10 minutes. Serve warm or at room temperature, sprinkled with rosemary leaves.