Roquefort, fig chutney & walnut croissant

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.

Ingredients

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

Directions

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.