We are lucky to have some fab new recipes from Kate Tighe. Kate is a young food writer and recipe developer. She is one half of the award winning food and lifestyle blog “Ginseng & Thyme”. As a loyal Mancunion, Kate loves using local ingredients in her recipes, and she thinks that Burt’s Blue is one of the best examples of the highly quality of local produce available in Manchester.’ This Posh cheese on toast makes a great canape and is best suited to a glass of full-bodied red wine. “Claire Burt’s blue cheese is the perfect ingredient in this indulgent recipe for its strength which is cut by the sweet figs and for its delectable texture when slightly warmed” Makes 4 50g Claire Burt’s Blue Cheese 4 slices of crusty bread 2 figs 2 tbsp. caster sugar A small knob of butter 2 tbsp. olive oil Black pepper A few sprigs of fresh thyme Put a saucepan over a high heat and preheat the grill to 200. Slice the figs into thirds horizontally, discarding the pointed top. Dip them in sugar and put them in the hot pan. They should start to bubble after 2-3 minutes. Turn the heat down to medium and cook for a further 5 minutes, or until the underside goes caramel brown and sticky. Toast the bread under the grill or in a toaster and place on a baking tray. Brush with a little olive oil on both sides. Top with slices of the blue cheese and pop under the hot grill for 3-5 minutes. Keep an eye on them to be sure they do not burn. Top the bread with the figs and crack a little black pepper. Deglaze the pan with a small knob of butter, using a spatula to scrape up the remaining caramel. Pour a little of the butter over the crostini, and finish with thyme leaves.