Radicchio, Gorgonzola, roasted fig and hot honey piadina

Preheat the oven to 200°C/gas mark 6

Place 4 quartered figs in a baking tray and dot with butter. Mix 1 tbsp runny honey and 1 tablespoon lemon juice together and pour it over the figs, then transfer to the oven and roast for 15 minutes

Tear washed and dried radicchio leaves into smaller pieces if large, then toss with a tablespoon of lemon juice and a dash of olive oil. 

Season with salt and pepper

Heat a frying pan over a medium heat and add a piadina to the dry pan. Cook for 1 minute, then flip and cook for a minute more. Repeat with the second piadina

Lay each piadina flat and top with some radicchio, then top with roasted figs and 70g crumbled Gorgonzola. 

Warm 1 tbsp honey and a pinch of chilli flakes in a small saucepan until runny, then drizzle on top

(Here the original GBCK recipe)