Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Mix the butter, honey, marsala, thyme leaves and some seasoning in a blender until smooth. Add the gorgonzola in chunks, and pulse a couple of times to mix, but not so much that it’s smooth. Pack into 6 small ramekins and smooth over the surface. Top with a toasted walnut and a piece of thyme sprig. Melt the clarified butter in the microwave or a small pan then pour over the top. Chill until the clarified butter has set then cover and chill for up to 3 days.
Heat the sugar and 50ml water in a frying pan on a medium heat and bubble until it turns golden brown. Add the remaining walnuts and a pinch of salt, take off the heat and stir until the walnuts are coated in caramel. Tip onto a baking tray lined with baking paper and leave to cool completely. (You can separate the walnuts using a knife while they’re still warm but don’t touch them as they’ll still be really hot.)
To serve, dry fry the fig halves in a non-stick frying pan cut-side down, until starting to caramelise and serve on a board with the walnuts, potted cheese and toast.
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