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Baked Figs with Parma Ham

Chef Alan CoxonThis recipe comes from Chef Alan Coxon. Alan is a food entertainer who combines a great sense of fun when cooking with his vast knowledge of food origins, ingredients and food history. Alan rose through the ranks from the four-star Loews Hotel in Monte Carlo to head chef at Europe's largest four star hotel, and is a winner of five gold medals for food sculpting. Alan has appeared in many TV programmes and is currently a chef presenter on Good Food Live on UK Food.

Alan's latest book Ready in Minutes came out last year and you can find out more about Alan, and his book, on his biography page or on his own web site


12 fresh figs
175g (6oz) Parma ham
225g(8oz) Blue de bresse cheese or Dolcelatte cut into small cubes or slithers
2 tablsp olive oil
fresh ground black pepper

150ml (1/4 pint) sour cream
juice of ½ small lemon
1 tsp Dijon mustard
1 tablsp capers drained and roughly chopped
Chive sprigs to serve


  • Begin by trimming the stalks and a thin slice off the base of the figs.
  • Cut the figs half way down starting at the top end. Turn each fig a quarter turn and make a second cut.
  • Open the figs gently so that they look like lotus leaves and place on a baking tray
  • Remove the thin layer of fat from the Parma ham and keep aside.
  • Carefully cut the remaining Parma ham into very thin slices
  • Gently stuff the ham into the centre of the figs
  • Place a piece of cheese on top of the parma ham and re-close the fig. Carefully wrap the fat from the Parma ham around the figs.
  • Drizzle the figs with a little olive oil, season well with salt and pepper and bake at 200°C for 4 minutes or until the ham has crisped and the figs are softened but still holding their shape.
  • To make the dressing, mix all the dressing ingredients together.
  • When the figs are ready, place them on a warm plate and drizzle over the dressing.
  • Decorate with chives and serve.

Chef Alan Coxon