Aged Red Leicester shortcakes with sticky figs

Preheat the oven to 220ºC, gas mark 7 . Line a large baking tray with baking parchment. In a large bowl, mix the flour, baking powder, bicarbonate of soda, salt and some freshly ground black pepper. Using your fingertips, rub in the butter until no large clumps remain and the mixture begins to look sandy. Stir through most of the grated cheese. Briefly beat the egg yolk and buttermilk, then add to the dry ingredients and mix until it just comes together.

Turn the dough out onto a lightly floured surface, bring together with your hands and pat the dough into a square about 3cm thick; cut into 4 smaller squares. Transfer to the prepared baking tray, scatter with the reserved cheese, then bake for 17-18 minutes until puffed and golden. Set aside to cool slightly.

Meanwhile, for the sticky figs, melt the butter in a nonstick frying pan. Add the figs and rosemary, then cook for 4-5 minutes on each side, stirring occasionally, until the figs are jammy. Add the honey and vinegar and cook for a final minute. Split the shortcakes in ½, spread with a little butter, if liked, and serve with the figs, discarding the rosemary stalk.