Figs and goat’s cheese are a marriage made in heaven. I was first introduced to this couple in the early 1990s and ever since I look forward to enjoying their company at my table each autumn. A hit of sweet, a hint of savoury makes this the perfect brunch dish. Pre-heat the oven to 180 degrees/gas mark 4.

Blitz the cheese and eggs together using a handheld soup blender. Cut the figs into quarters, from the top almost to the base. Pour the cheese mixture into an ovenproof dish, then place the figs into the dish – the liquid should seep in and around the figs. Bake for 20 minutes until golden and puffy around the outside.

Remove from the oven. Scatter with walnuts and serve immediately.

To make the caramelised walnuts, place a non-stick pan over a gentle heat, add the walnuts and toast for a minute or two. Slide the walnuts off the pan onto a plate.

Add the sugar to the pan, and once it has dissolved add the walnuts back to the pan. As soon as the walnuts are coated with the sugar mixture, spread them out on a baking sheet, lined with parchment paper. Sprinkle the nuts with salt.

Let them cool completely. Then chop them roughly.