• Save to your scrapbook
  • Save to your scrapbook

    Heston's speck and caramelised fig flatbread topping

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    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.

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

    Makes: 8


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars