YORKSHIRE BLUE STUFFED BAKED FIGS WITH A MUSCAT VINEGAR REDUCTION AND WATERCRESS
Trim the hard tops off the figs and carefully cut into the top of the figs like you are cutting it into quarters only go 1/3 of the way down the fig. Carefully open the tops and wedge one cube of the cheese into it. Once you have done this place the stuffed figs onto a parchment lined baking tray.
Place the figs into an oven preheated to 180°C and baked for roughly 8 mins. Make sure the cheese is melted but the figs don’t collapse.
When ready place the figs side by side on a plate. Arrange the watercress around and the chicory so it doesn’t looked contrived but has a little bit of purpose. Scatter the hazelnuts around and drizzle the reduction and olive oil.