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This recipe is classed as easy

Rating 3.11 / 5 (98 votes)

Prep time:
15 min
Cook time:
40 min

James Martin combines fruity British chutney with salty north Italian ham in his make-ahead starter


1. 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

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.

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Latest Comment


Hello Richard, sorry the recipe didn't work out for you. It's designed to make a big batch of chutney - the '6' servings refers to the amount of figs used. Just store any un-used chutney in a jar to enjoy later!

Charlotte - Good Food Charlotte - Good Food  Posted 28 Nov 2011 10:19 AM

The chutney may taste good but the recipe given is enough for about 60 servings not 6. Did anyone proof read this? I think not.

Use the video NOT the recipe, be warned.

Richard 53 Richard 53  Posted 26 Nov 2011 3:28 PM


oldrockmustard oldrockmustard  Posted 08 Aug 2009 4:38 PM