8 thick slices of walnut bread toasted

20g butter

20g flour

200ml full fat milk

1 tbs Dijon

300g grated goats’ cheese

To make the jam

300g figs, roughly chopped

1 Tsp PX sherry

150g honey


1. Jam – simply boil for 30 minutes, or until it has thickened and sticky. Cool

2. Cheese bit – melt the butter in a pan, add flour, cook 2 minutes

3. Add milk a little at a time and make sure it's smooth

4. Take off heat, whisk in cheese and mustard, cool a little

5. Add some jam on the toast

6. Spoon cheese mix on toast, then grill for 5-6 minutes until browned