My inspiration for this week’s lazy recipe comes from Davina McCall’s recipe book Davina’s five weeks to sugar free. Yes, she writes recipes as well as everything else, and they’re all so easy to make and most are family friendly. I have several favourites which I’ve adapted, but I don’t think any are as quick and simple to whip up as this unusual starter.
Davina uses goat’s cheese and makes a dressing from oil and balsamic vinegar. In my opinion, olive oil is enough to bring out the sweetness of the figs and the saltiness of the ham. Primula works just as well as goat’s cheese and squeezing it into the centre of the figs is strangely satisfying! If you’re screaming “Primula?” at your screen, then I bet you haven’t tasted it since you were a child. It’s one of my family’s guilty pleasures. Don’t judge me until you’ve tried it again yourself. It’s goood.
This is how to make figs with Parma ham the lazy way:
- Figs – one or two per person
- 1 tube of original Primula
- Parma ham – one slice per fig
- Pinch of pepper
- Tablespoon of olive oil
Preheat the oven to 180 degrees. Wash the figs and cut off the very top inedible bit with a sharp knife.
Slice a cross from the top to about half way down each fig. Gently squeeze the bottom of the figs to open out the fruit – the top should fan out, exposing the centre. Squeeze some Primula directly into the open figs, up to the top. Wrap each fig in a slice of Parma ham. If the slices are wide, fold them. The ham should cover most of the outside of the fig.
Season with a pinch of pepper and place on a baking tray. Bake in the oven for 10 minutes, or until the Parma ham is slightly crispy and the cheese has melted.
Drizzle olive oil over the figs and serve. The figs and cheese are gooey and melt in the mouth, while the Parma ham provides a bit of bite, saltiness and crunch. Seriously delicious.
I’ll be making more recipes with Primula in the coming weeks so you’d better stock up.
[Disclosure: this post isn’t sponsored but forthcoming recipes will be.]
You can find more lazy cooking recipes here: