Wild fennel and red wine roasted figs

Serves 4-6

• 10 ripe black figs
• 100g raspberries
• 150g red wine
• 50g caster sugar
• 2 fronds
• 0 Honey
• yellowpollen wild fennel heads

Step 1
Preheat the oven to 200C/400F/gas mark 6.

Step 2
Select a ceramic or other heavy roasting dish that will hold the figs snugly – about 20cm in diameter.

Step 3
Trim the tough tip of the stem on each fig, but try to maintain the lovely fig shape.

Step 4
Slice the figs in half through the tail and stem, then put in your baking dish, cut-side facing up.

Step 5
Scatter with the raspberries and pour over the red wine.

Step 6
Sprinkle evenly with caster sugar and gently lay the fennel fronds over the top.

Step 7
Bake for about 30 minutes, or until the figs have puffed up and the wine has reduced a little.

Step 8
Remove from the oven and allow to cool for 10 minutes.

Step 9
While the figs are still warm, drizzle with honey and sprinkle over the pollen from the heads of fennel, by gently pulling the flowers.

Step 10
Do this over the figs to catch all the falling goodness.

Step 11
Serve right away with creme fraiche or ice-cream.