Deglaze the pan with the white wine, continue to cook until the volume of the liquid has reduced by half. Add the chopped figs and chicken stock, season to taste. Whisk in the remaining butter ...

For reasons of convenience, many figs are imported hard and immature. When buying figs, it's worth noting that they do not ripen after picking, so choose the ripest fruits you can. Look for figs ...

Carefully push the figs back into shape, without squeezing out the stuffing. Place them in a small oven proof dish where they'll all fit snugly. Put the wine and 60g caster sugar into a saucepan ...

One of my favourite-ever recipes ... the figs, use the syrup to fancy up a glass of fizz. Pour about a tablespoon of syrup into a champagne flute or saucer, and top with sparkling wine.