Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 6

Figs and mozzarella wrapped in Parma ham recipe

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Ready in 25 minutes

150g buffalo mozzarella
6 fresh figs
6 slices Parma ham
3 plum tomatoes
6 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
Small bag of salad leaves
Vegetable oil, for brushing

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1. Drain the mozzarella, pat dry on kitchen paper and cut into 6 pieces. Cut each fig in half lengthways. Sandwich a piece of mozzarella between 2 fig halves. Sit on a slice of Parma ham and wrap the Parma ham up around the fig to completely encase it. Repeat to make 6 in all.
2. Cut the tomatoes in half and scoop out the seeds. Cut the flesh into small dice and set aside. Whisk the olive oil and balsamic vinegar together and season well. Divide the salad leaves between 6 plates and scatter with the chopped tomatoes.
3. Brush the cooking grate with a little oil. Barbecue the figs directly over a low heat for 8-10 minutes until the ham just starts to crisp underneath and the cheese has begun to melt. If the weather is not on your side you could cook these in the oven on a baking tray at 190C/fan170C/gas 5 for 8-10 minutes.
4. Put a wrapped fig in the centre of each plate and drizzle with the balsamic dressing. Serve immediately, while the cheese is still warm.

Nutritional info

Per serving: 259kcals, 19.6g fat (5.9g saturated), 10.4g protein, 10.6g carbs, 10.6g sugar, 0.3g salt

Figs and mozzarella wrapped in Parma ham recipe

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