Vanilla figs with yogurt & oaty crunch

Remove the top stem from the figs and cut a cross to about halfway down each fruit. Put the figs in a small pan, add the sugar, strips of orange peel and juice, the vanilla pod and enough water to just cover (250-300ml). Bring to the boil, then reduce the heat to medium and simmer for 20 minutes until the figs soften entirely and the sauce has reduced and thickened.

Meanwhile, make the oat crunch. Preheat the oven to 140ºC, gas mark 1, and line a baking tray with baking parchment. In a pan, melt together the butter and honey over a medium heat, then take off the heat and mix with the porridge oats, a pinch of salt and the ground ginger. Spoon onto the prepared tray and bake for 20 minutes, until golden. Carefully toss the orange zest through the oats, then serve each person a dollop of yogurt with the poached figs, some of the syrup and the oat crunch.