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

Stir to coat the figs and aubergines in the oil and sprinkle with the sesame seeds. Roast for 20 minutes. For the vinaigrette, cover the raisins in hot water. Leave to soak until the raisins are ...

Desserts can be tricky. Try matching a dessert wine with a cheese board. Dessert wines are not all created equal and different styles and grape varieties offer different results. A reasonable rule ...

For reasons of convenience, many figs are imported hard and immature. When buying figs, it's worth noting that they do not ripen after picking, so choose the ripest fruits you can. Look for figs ...

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 ...

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 ...

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.