Roasted beetroot & Stilton salad with fig balsamic

1. Preheat the oven to 200°C, gas mark 6. Put the shallots in a heatproof bowl, cover with boiling water and leave for 2 minutes. Rinse in cold water, peel away the skins, then halve and put in a roasting tin. Cut the beetroot into thin wedges and add to the tin. Drizzle over the olive oil and add a little seasoning, then roast for 45 minutes or until tender, turning the vegetables once or twice during cooking. Take out of the oven and leave to cool.

2. Meanwhile, to make the dressing, heat the figs in a small saucepan with 75ml boiling water for 3 minutes. Tip into the bowl of a small food processor or blender and add the sugar and balsamic vinegar. Blend until smooth, adding a dash of cold water if it is very thick.

3. To serve, tip the lamb's lettuce and hazelnuts into the roasting tin with the beetroot. Toss together to combine the ingredients and pan juices, then pile onto serving plates. Crumble the Stilton on top and spoon over the balsamic dressing to serve.