Baked figs, mascarpone and pistachios

Preheat the oven to 200°C/180°C fan.

Place the fig halves skin side down in a non-stick baking tray, cover with butter, and cook for 15-20mins, or until golden and releasing juice.

Take cold cream out of the fridge and whip it for roughly 3mins, until lovely and thick.

Fold the mascarpone into the whipped cream until no lumps appear. Add the orange juice, cinnamon and vanilla and lightly mix until it’s all combined.

Serve a heaping tbsp size portion of the mascarpone mixture, top with warm baked figs and cover with roughly chopped pistachios.