Glorious figs & baked feta

1. Preheat the oven to 200°C/400°F/gas 6 and lightly grease a baking tray (25cm x 35cm) with olive oil.
2. Wash the fig leaves, place in a small bowl, and cover with boiling water for 20 seconds or so, then drain.
3. Cut off the stalks and lay the leaves on the baking tray, overlapping each one until you have a circle of leaves without any gaps.
4. Place the block of feta in the centre of the fig leaves, zest over half the orange or lemon and pick over the oregano. Season with a large pinch of black pepper and drizzle with 2 tablespoons of extra virgin olive oil.
5. Working from the top, tightly wrap the feta in the fig leaves, one by one, working your way around the feta (like a hand on a clock), and then turn it over so the last fold you make is on the underside of the feta.
6. Bake for 10 to 15 minutes, or until the leaves are blackened and burnt, and the feta is soft and pillowy.
7. To make the flatbreads, mix together the flour, yoghurt, 1 teaspoon of extra virgin olive oil and a pinch of sea salt, using your hands to bring it together into a smooth dough, adding a little more flour if needed.
8. On a flour-dusted surface, knead the dough briefly, then divide and roll into 4 equal-sized balls. Stretch them with your hands or use a rolling pin to make 4 little flatbreads, roughly 1cm thick.
9. Add the flatbreads to a large non-stick frying pan over a medium-high heat and cook for 3 minutes, or until golden and cooked through, turning them halfway.
10. To make the salad, whisk together 3 tablespoons of extra virgin olive oil and the juice of ½ a lemon, and a tiny swig of red wine vinegar, to taste. Season with salt and pepper, then toss through the salad leaves.
11. Quarter or halve the figs, or open them out like a flower by cutting a criss-cross across the top, not quite to the bottom, then use your thumbs and forefingers to squeeze the base of the fig to expose the inside. Arrange the figs on 4 serving plates.
12. For each plate, wrap a slice of Parma ham or prosciutto around a handful of the dressed salad leaves, and place in between the figs.
13. Drizzle over a little balsamic, crumble over the walnuts, shave over the Parmesan and finish with a swirl of extra virgin olive oil.
14. Transfer the fig-wrapped feta to a serving plate and peel the leaves off at the table to reveal the molten feta inside. Drizzle with the honey and serve with the fig salad and warm flatbreads, for dunking.

Recipe adapted from Penguin Modern Cookery Classic: Happy Days by Jamie Oliver, published by Penguin Random House © Jamie Oliver Enterprises Limited (2019 Penguin Modern Cookery Classic: Happy Days).