Adam Bennett keeps things simple in this figs and Gorgonzola recipe, letting the complementary flavours speak for themselves and garnishing with toasted almonds, honey and balsamic.
For the almonds, place the nuts into a large frying pan with a generous drizzle of oil and a generous pinch of sea salt. Toast over a medium heat until the almonds have lightly browned and absorbed the oil
Place the figs under a grill on a very low heat. Heat until the tops of the figs start to soften, swell slightly and absorb the honey and sugar. Remove from the heat and set aside
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To serve, divide the Gorgonzola into 4 equal portions and place onto plates alongside the figs. Drizzle with some more honey and a dash of balsamic. Garnish with the almonds and a few washed rocket leaves. Serve immediately
