FIGS WRAPPED IN PORK BELLY WITH LAVENDER AND BUFFALO MOZZARELLA

Preparation 10 minutes Cooking 12 minutes Serves 4

The fig tree at the Walled Garden never ceases to surprise us, as it seems to be oblivious to the volatility of the British weather. It lives in a blissful state of constant expansion, extending its leafy branches without shame. The tree claims the front brick archway as its rightful area, ensuring all visitors passing through the top gate are welcomed by its generous presence. As summer progresses, opening the heavy wooden gate without damaging the branches becomes more and more challenging. It is almost as if it is trying to remind us of its healthy growth every morning. There is no need for such attention-seeking behaviour. It is one of the most watched trees in our garden. The figs are so precious to us that we cannot risk any of them being wasted.

8 ripe figs 1 buffalo-milk mozzarella, sliced into 8 pieces 16 slices of cured pork belly, such as pancetta 16 lavender spears from lavender in flower 4 tsp lavender honey

1 Heat the oven to 200°C (180°C fan oven) gas mark 6. Wash and dry the figs, being careful not to damage the skin. Cut a cross 2-3cm deep through the stem of each one and open it up like a flower. Stuff with a slice of mozzarella, then wrap 2 slices of cured pork belly round the outside. Spike each fig with 2 lavender flower spears to hold the pork in place while baking.

2 Put the figs in a baking dish, drizzle ½ tsp honey over each one and cook for 10-12 minutes, until the pork belly is crisp and figs lightly caramelised. Cool slightly before serving.