To prepare roasted figs, pre-heat oven to 350°F and line a large, rimmed baking sheet with parchment paper or a Silpat® ...

Heat the honey, butter, liqueur and cinnamon together until liquid. Make crosses almost to the bases of the figs, stand them upright ... Pour the liquid over each one. Roast for 15 minutes.

Whisk in mustard, silan, honey, lemon juice ... Spoon sauce from pan on top of chicken and return to oven. Roast until figs and grapes are slightly caramelized and chicken skin is deep mahogany ...

Toss carrots with olive oil and 2 tablespoons chile-infused honey, and spread across a parchment-paper-lined baking sheet. Season generously with salt and pepper. Roast until carrots are fork ...

Cover the bruschette with overlapping fig slices. Drape the prosciutto to cover the figs. Grind some black pepper over the prosciutto, drizzle with honey, and serve immediately.

Place into the oven for 15 minutes until the figs are soft and beetroot slightly roasted. Remove and cool ... soft herbs and drizzle with balsamic and honey.

Mix together the melted butter, honey and stem ginger syrup ... Add the stem ginger to the mixture, along with the roasted figs (saving a few for decoration), along with any roasting juices ...

You can use figs that are not perfectly ripe in this recipe as they bake in orange juice and honey. Italian meringue is smooth and glossy, the perfect texture to pipe or spoon on to the tarts.