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- 20:00 - The Hairy Bakers - Teatime Treats
- 20:30 - The Hairy Bakers - Pies and Pasties
- 21:00 - River Cottage Spring - River Cottage Spring, 3
- Prep time:
- 15 min
- Cook time:
- 40 min
James Martin combines fruity British chutney with salty north Italian ham in his make-ahead starter
Method1. For the chutney: heat the sugar, sultanas and half the vinegar in a pan over a high heat until reduced to a thick caramel.
2. Add the remaining ingredients and bring back to the boil. Season. Boil for a couple of minutes then reduce the heat and simmer for 10-20 minutes to a thick chutney consistency. Stir from time to time to stop any solids collecting at the bottom. Leave to cool.
3. For the figs: preheat the oven to 180C/gas 4.
4. Wrap a strip of Parma ham around each fig half.
5. In a large frying pan, melt a knob of butter over a gentle heat. Carefully put the figs in the pan, and turn frequently for about a minute, or until the figs begin to caramelise.
6. Transfer the figs to a baking tray and drizzle with a little olive oil. Bake in the preheated oven for 3-4 minutes.
7. Serve the figs on a bed of chutney.
For the chutney
- 450 g brown sugar
- 200 g sultanas
- 570 ml malt vinegar
- 15 g ginger, finely chopped
- 4 red chillies, finely chopped
- 2 kg ripe tomatoes, chopped
- 500 g apples, peeled and chopped
- 400 g shallots, roughly chopped
- 1 sprigs rosemary
For the figs
Tips and suggestions
- You can also skip out the frying step by putting the Parma ham wrapped figs straight into a 180C/gas 4 oven for 10-12 minutes.
Any left over chutney can be stored in a sterilised jar in the fridge.