Figs wrapped in Parma ham

James Martin combines fruity British chutney with salty north Italian ham in his make-ahead starter
By James Martin
Figs wrapped in Parma ham
  • Rating:
  • Serves: 6-8
  • Cook Time: 40 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the chutney

  • 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

Tips and Suggestions

You can also skip out the frying step by putting the Parma ham wrapped figs straight into a 180C/gas 4 oven for 10-12 minutes.

Any left over chutney can be stored in a sterilised jar in the fridge.


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.

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