Roasted Figs with Sweet Sherry Dressing
A quick and versatile dish taken from the Vegetarian Pantry cookbook.
Preheat the oven to 180°C/350°F/gas mark 4.
Put the butter, honey and sherry in a small saucepan and set over a low heat. Heat gently until the butter has melted and the ingredients are well combined and syrupy.
Using a sharp knife, cut a cross through the top of the figs, almost to the base. Gently push in at the base of the figs so that they open out at the top like a flower and put them in a buttered baking dish. Pour the sherry mixture over the figs and bake in the preheated oven for about 15 minutes until the figs are soft.
Put the figs on a serving dish. Tear the mozzarella into pieces and put a few in each fig. Surround with rocket/arugula and scatter over some toasted pine nuts. Pour the juices from the baking dish the top and serve immediately.
Taken from Vegetarian Pantry by Chloe Cocker and Jane Montgomery (Photography by William Reavell). Published by Ryland Peters & Small at £16.99 available from www.rylandpeters.com.