Figs wrapped in Parma ham

For the chutney, heat the sugar, sultanas and half the vinegar in a pan over a high heat until reduced to a thick caramel. 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 until you get a thick chutney consistency. Stir from time to time, to stop any solids collecting at the bottom. Leave to cool.

For the figs, preheat the oven to 180C/gas 4. Wrap a strip of Parma ham around each fig half. 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. Transfer the figs to a baking tray and drizzle with a little olive oil. Bake in the preheated oven for 3 - 4 minutes. Serve the figs on a bed of chutney.

This recipe comes courtesy of James Martin's Christmas Feasts, Tuesday 15th December at 9pm on Good Food.