Stuffed figs in Parma ham with apple and beetroot salsa recipe
 Sweet, cheesy, meaty Christmas nibbles. Look for figs that aren’t too ripe so that they don’t collapse in the oven. 8 medium to large figs40-50g/1½-1¾oz Stilton cheese8 slices Parma ham2 tsp honey few thyme leaves1 tsp olive oilsalt and freshly ground black pepper 8 medium to large figs 40-50g/1½-1¾oz Stilton cheese 8 slices Parma ham 2 tsp honey few thyme leaves 1 tsp olive oil salt and freshly ground black pepper 200g/7oz cooked beetroot, finely diced1 eating apple, peeled and grated ½ small red onion, very finely choppedfew thyme leavesfew tarragon leaves, very finely chopped2 tbsp walnut oil1 tbsp cider vinegar25g/1oz walnuts, chopped 200g/7oz cooked beetroot, finely diced 1 eating apple, peeled and grated ½ small red onion, very finely chopped few thyme leaves few tarragon leaves, very finely chopped 2 tbsp walnut oil 1 tbsp cider vinegar 25g/1oz walnuts, chopped Method Preheat the oven to 200C/180C Fan/Gas 6. Trim the top stem of each fig if necessary, then cut a cross almost to the base. Squeeze the figs from the base so the four tips splay outwards. Mash up the stilton, then divide it between the figs – approximately a teaspoon in each, pushing it down into the centre of each fig. Wrap the figs in the Parma ham – the ham should come around two thirds up the fig, leaving the tips and the cheese exposed.Place in a small baking dish, then drizzle with the honey, thyme leaves and olive oil, then season with salt and pepper.Bake in the oven for around 10-15 minutes, or until the cheese has melted and the ham has browned.To make the salsa, put the beetroot, apple, onion and herbs in a bowl. Season well with salt and pepper. Whisk together the oil and vinegar and season with salt. Pour this over the beetroot mixture and stir to combine. Sprinkle over the walnuts.Serve the salsa with the stuffed figs. Preheat the oven to 200C/180C Fan/Gas 6. Trim the top stem of each fig if necessary, then cut a cross almost to the base. Squeeze the figs from the base so the four tips splay outwards. Preheat the oven to 200C/180C Fan/Gas 6. Trim the top stem of each fig if necessary, then cut a cross almost to the base. Squeeze the figs from the base so the four tips splay outwards. Mash up the stilton, then divide it between the figs – approximately a teaspoon in each, pushing it down into the centre of each fig. Wrap the figs in the Parma ham – the ham should come around two thirds up the fig, leaving the tips and the cheese exposed. Mash up the stilton, then divide it between the figs – approximately a teaspoon in each, pushing it down into the centre of each fig. Wrap the figs in the Parma ham – the ham should come around two thirds up the fig, leaving the tips and the cheese exposed. Place in a small baking dish, then drizzle with the honey, thyme leaves and olive oil, then season with salt and pepper. Place in a small baking dish, then drizzle with the honey, thyme leaves and olive oil, then season with salt and pepper. Bake in the oven for around 10-15 minutes, or until the cheese has melted and the ham has browned. Bake in the oven for around 10-15 minutes, or until the cheese has melted and the ham has browned. To make the salsa, put the beetroot, apple, onion and herbs in a bowl. Season well with salt and pepper. Whisk together the oil and vinegar and season with salt. Pour this over the beetroot mixture and stir to combine. Sprinkle over the walnuts. To make the salsa, put the beetroot, apple, onion and herbs in a bowl. Season well with salt and pepper. Whisk together the oil and vinegar and season with salt. Pour this over the beetroot mixture and stir to combine. Sprinkle over the walnuts. Serve the salsa with the stuffed figs. Serve the salsa with the stuffed figs.