Ribblesdale goat's cheese is a hard Yorkshire cheese with a chicory tang to it - superb with figs
1. Preheat the oven to 180°c/350°f/Gas Mark 4.
2. Remove the stalks from the figs. Cut a deep cross in the top of each fig and arrange them snugly in a small, buttered baking dish. Drizzle 2 tablespoons of the honey on top and bake for 8-10 minutes.
3. Meanwhile, cut a 10-12cm (4-5in) circle from each piece of brioche and toast lightly on both sides. Mix the remaining honey and the peppercorns together.
4. Put the toast on a baking sheet and place the baked figs on top. Carefully tease open the top of each fig and place the cheese inside. Return to the oven for about 5 minutes, until the cheese has melted.
5. Transfer the figs and brioche to warm serving places. Drizzle with the honey and pepper dressing and sprinkle the chives on top.
6. Serve accompanied with the yoghurt.
This recipe is taken from ‘Masterchef Goes Large’ published by Ebury Press, £12.99. Random House
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