Serves: 2

Soft, flaky all-butter croissants are filled with a sweet and salty mix of fruity fig chutney and sharp, tangy Roquefort, plus the creamy crunch of toasted walnuts. Spoil yourself for breakfast, call it brunch, or take a flavour trip to France for a light lunch.


  • 2 croissants
  • 30g walnut halves
  • 1-2 tbsp fig & balsamic chutney
  • 50-100g Roquefort
  • A handful of salad leaves
  • 1-2 tsp olive oil


1Preheat your oven to 180°C/Fan 160°C/Gas 4. Place the croissants on a baking tray. Slide them into the oven for 5 mins to warm through.

2Break the wlanut halves into small pieces. Place a small frying pan on a medium heat, add the walnuts and toast for 2-3, shaking the pan regularly, till the walnut pieces are slightly darkened and nutty smelling. Tip onto a plate.

3Remove the crosisants from the oven and cut each in half, not quite all the way through. Spoon ½-1 tbsp fig & balsamic chutney in each croissant. Crumble in the Roquefort and sprinkle in the walnuts. Tuck in a few salad leaves, then drizzle with 1-2 tsp olive oil and serve.

Heavenly Spirit MPU


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