Fabulously Figgy Barbecue Beauties

Try these picture-perfect nibbles, bound to impress any garden-party guest this summer...

Roasted stuffed figs with Parma ham
Serves 4

* 12 fresh black figs, stems removed
* 200g blue cheese, cut into 12 equal pieces
* 6 pecan halves, broken in half lengthwise
* 6 thin slices of prosciutto, cut in half lengthwise
* olive oil, for brushing
* honey, for serving
* 12 sprigs of rosemary, as skewers

1 Place 12 skewers of rosemary (4in each) in water to soak for at least 10 minutes. Heat a grill pan over medium-high heat.
2 Slice the figs through the centre vertically without cutting all the way through. Carefully open each fig, and place a slice of cheese and a pecan piece inside each. Gently squeeze the figs to enclose the cheese. Wrap the figs horizontally with a strip of prosciutto and skewer to secure with a sprig of rosemary. Brush the figs with oil and place on the grill. Cook, just until grill marks begin to appear, about a minute and a half. Turn and repeat with opposite side.
3 Transfer to a serving platter and lightly drizzle with honey. Serve warm or at room temperature.

Want to make the rest of this barbecue feast? Pick up the current issue of Garden Heaven for Lesley's mouth-watering recipes for roasted, stuffed figs with Parma ham, beet and feta tabbouleh, easy flatbreads, barbecued sea bass with orange and fennel, culinary flower and herb salt... and more! On shelves now, priced €4.95.

Or, if you fancy a light Scandinavian-style summer salad, check out the May/June issue of Image Interiors & Living, on shelves now, for our nom-tastic Nordic Eats feature!

Photography: Nathalie Marquez Courtney

@LesleyTumulty /?@Image_Interiors


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