Heston's speck and caramelised fig flatbread topping

You can prepare the toppings up to 2 hours ahead but only assemble the croutes just before serving.


For the mustard mayonnaise:

75g mayonnaise
25g Dijon mustard
½ tsp white wine vinegar

For the caramelised figs:

50g Tate & Lyle Fruit Sugar
2 figs, quartered

To serve:

1 flatbread
8 slices Austrian Mountain Schinkenspeck or Serrano ham
4 cornichons, halved lengthways
Shaved Parmigiano Reggiano


1. Mix together the mayonnaise, mustard and vinegar until well combined and season with a little salt. Spoon into a piping bag and set aside in the fridge

2. Place a frying pan over high heat. Meanwhile, spread the fruit sugar out on a flat tray or plate to make an even layer. Place the figs, cut-side down, on the sugar and allow to stand for 5 seconds

3. Once the pan is hot, cook the figs, sugar-side down, for approximately 45 seconds, until caramelised. Place skin-side down on a plate and allow to cool

4. Pipe the mustard mayonnaise diagonally across the surface of the cooked flatbread. Roll the slices of ham and place on top of the sauce. Place a wedge of fig next to each rolled ham. Garnish with the cornichons and Parmigiano Reggiano shavings. Cut into 8 pieces and serve.

  • Preparation time: 30 minutes
  • Total time: 30 minutes 30 minutes

Makes: 8

Nutritional Info

Typical values per serving:

Energy 627.6kJ
Fat 9.8g
Saturated Fat 1.5g
Carbohydrate 10.7g
Sugars 8.4g
Salt 1.2g

4.7g protein, 0.4g fibre

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