Figs stuffed with pork, garden parsley & candied orange

The Recipes / Meat

Rockcliffe Hall, County Durham

4 ripe figs
400g minced pork
1g allspice
Curly parsley, chopped
1 clove minced garlic
Candied orange peel
Zest & juice of 1 fresh orange
4 long slices pancetta

Serves 2

Mix the pork mince, spices, garlic, parsley and all of the orange in a bowl and mix thoroughly. Season with fresh black pepper and salt, then cook a small piece of the mince mixture to check the flavour, adjusting the seasoning if needed. Cut two deep slices into the top of each of the 4 figs to create a cavity and stuff each one evenly with the pork. Wrap the fig in pancetta and drizzle with good quality olive oil.

Give the figs another crack of pepper, place on a baking tray and cook in a pre-heated oven at 195˚C for 12 minutes. Leave to rest. Spoon over the juice from the figs, and serve.