1. Preheat the oven to 180°c/350F

2. To make the dressing, combine all ingredients in a food processor and pass through a sieve to remove the raspberry seeds. Set to one side.

3. Cut each fig into quarters without cutting all of the way to the base, to keep it whole.

4. Divide the Roquefort between the 12 figs, by placing the cheese in between the fig quarters.

5. Take one slice of pancetta and wrap around the side of each fig.

6. Place onto a baking tray lined with greaseproof paper and bake for approximately 10 minutes until the pancetta has crisped up and the Roquefort has fully melted.

7. remove from the oven and allow to rest for a few minutes

8. To serve place three cooked figs onto a bed of mixed salad leaves and drizzle with the dressing which has been slightly warmed in a saucepan.

Chef tip
To make a honey mustard dressing use exactly the same method and leave out the raspberries
For a vegetarian alternative to this recipe simply leave out the pancetta for an equally delicious starter