Figs and Gorgonzola

Adam Bennett keeps things simple in this figs and Gorgonzola recipe, letting the complementary flavours speak for themselves and garnishing with toasted almonds, honey and balsamic.

First published in 2015

Ingredients

Metric

Imperial

Figs

Almonds

To plate

Method

1
For the almonds, place the nuts into a large frying pan with a generous drizzle of oil and a generous pinch of sea salt. Toast over a medium heat until the almonds have lightly browned and absorbed the oil
2
Taste and add more seasoning if necessary. Remove from the pan and set aside until required
3
Cut the figs in half and place on an oven tray, cut-side up. Drizzle evenly with honey and dusting of the caster sugar
4
Place the lemon thyme on a board and bruise gently using the back of a knife, then sprinkle over the figs
5
Place the figs under a grill on a very low heat. Heat until the tops of the figs start to soften, swell slightly and absorb the honey and sugar. Remove from the heat and set aside
6
To serve, divide the Gorgonzola into 4 equal portions and place onto plates alongside the figs. Drizzle with some more honey and a dash of balsamic. Garnish with the almonds and a few washed rocket leaves. Serve immediately
First published in 2015

As chef director of The Cross at Kenilworth, and with years working at Michelin-starred restaurants under his belt, Adam Bennett is receiving the accolades and respect his prodigious talent deserves.

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