Creamy Lancashire Cheese on Toasted Brioche



8 fresh figs
100ml clear heather honey
4 thick slices of brioche
200g / 8 oz Creamy Lancashire cheese

100ml double cream
15ml / 1 tbsp pink peppercorns
Freshly milled black pepper





Pre-heat the oven to 180C/350F/Gas Mark 4. Carefully remove the stalks from the figs. Cut a deep cross into the top of each fig and arrange them onto a buttered baking dish. Drizzle with the honey and bake in the top of the oven for 10 minutes.
Cut a 12cm / 5 inch circle from each slice of brioche and toast lightly on both sides.

Place the toasted brioche onto a baking sheet and top each with cheese. Top each with 2 figs and bake for 5 minutes.


Meanwhile add the juice and honey from the baking dish into a saucepan, add the double cream, pink peppercorns and ground black pepper and heat gently.


Carefully transfer the toasted brioche and figs to warm serving plates and drizzle all over with the peppercorn cream sauce.

Robert Owen Brown ©