Parma ham wrapped figs with raspberry dressing and a dolcelatte and rocket salad

2 tablespoons balsamic vinegar

9 large fresh figs

4 slices of parma ham cut in half lengthways

50 ml congnac

salt pepper

100g docelatte

rocket salad

Warm the raspberries gently in a pan until the juice starts to run. Mash with a fork and whisk in the balsamic vinegar and olive oil. Season and put to one side.

Preheat oven to 150C / 300F / Gas 2. Wrap around a 'belt' of prosciutto around each fig and put on a shallow baking tray. Sprinkle with Cognac. Season and place in the oven for 8-10 minutes or so. Take care not to overdo or the ham will crisp up and frizzle.

Arrange the rocket and dolcelatte on four starter plates. Put two figs on each one and serve warm with the raspberry dressing sprinkled over the fruit.