Christmas cheeseboard

Instructions

1. 1

   Preheat the oven to 200ºC, gas mark 6. Find a large ovenproof ramekin, approx 15cm diameter.

2. 2

   Trim the stems off the figs, then slice each into 6 wedges. Arrange the wedges concentrically in the ramekin, starting around the outside and working into the centre, to create a pretty open flower design. Slot the walnut halves between each piece of fig

3. 3

   Mix together the vinegar, oil and honey in a small ramekin, then season with a pinch of salt and pepper. Drizzle over the top of the sliced figs and nuts.

4. 4

   Bake for 15 minutes, until the figs begin to caramelise and the juices are bubbling. Break the rosemary into small sprigs and push into the gaps, then return to the oven for 5 minutes more.

5. 5

   Allow the figs to cool until slightly warm to the touch. The syrup will thicken and the figs will absorb the excess. Serve with your cheeseboard as a delectable accompaniment. You can make this up to three days before serving – store in the fridge and bring to room temperature before serving.

6. 6

   About 20 minutes before serving, assemble the cheeses on the board and allow to come to room temperature. Fan out the crackers and fruit toasts in an attractive display, then add ramekins of chilli jam and honey with small spoons to serve. Place the baked figs on the board, still in their dish, then fill any gaps with dried fruit, grapes and rosemary.