Figs with prosciutto

Halve the figs lengthways and put them, cut side down, without oil, in a hot griddle pan (or heavy-based frying pan) for 1 minute until charred. Sprinkle with balsamic vinegar and salt and black pepper to taste, and, while still warm, wrap each half in a little piece of prosciutto.

Serve as canapés or a starter, garnished with shaved parmesan and fresh mint or rocket leaves.