salento food

• 450 g brown sugar


• 200 g sultanas


• 570 ml malt vinegar


• 15 g ginger, finely chopped


• 4 red chillies, finely chopped


• 2 kg ripe tomatoes, chopped


• 500 g apples, peeled and chopped


• 400 g shallots, roughly chopped


• 1 sprigs rosemary

For the figs

• 24 thin strips Parma ham


• 12 fresh black figs, halved lengthways


• olive oil, for drizzling

1. For the chutney: heat the sugar, sultanas and half the vinegar in a pan over a high heat until reduced to a thick caramel.

2. Add the remaining ingredients and bring back to the boil. Season. Boil for a couple of minutes then reduce the heat and simmer for 10-20 minutes to a thick chutney consistency. Stir from time to time to stop any solids collecting at the bottom. Leave to cool.

3. For the figs: preheat the oven to 180C/gas 4.

4. Wrap a strip of Parma ham around each fig half.

5. In a large frying pan, melt a knob of butter over a gentle heat. Carefully put the figs in the pan, and turn frequently for about a minute, or until the figs begin to caramelise.

6. Transfer the figs to a baking tray and drizzle with a little olive oil. Bake in the preheated oven for 3-4 minutes.

7. Serve the figs on a bed of chutney.