Even if your presentation isn't as stunningly beautiful as Kane's, the dish will be just as delicious.

Recipes Kane Pollard | Styling Natalie Homan | Photograph Brendan Homan

Fresh figs filled with whipped ricotta & crispy pancetta
makes 12 pieces

6 strips of shaved pancetta, cut in half
6 fresh figs
100g fresh ricotta
1 tbsp natural yoghurt
zest of 1 lemon
1 tbsp of honey
flake salt and cracked pepper to season

Preheat the oven to 180 degrees. Lay the strips of pancetta on a baking tray and bake for around 8 minutes, until crispy. Remove from tray and place on a cake rack or paper towel to cool completely.
Cut the figs in half lengthways, then slice a small amount off the rounded side so that they sit flat. Use the back of a teaspoon to push a small indentation into the flesh of the fig halves, and arrange them on a serving plate.
In a food processor (for a more rustic result, you can use a whisk,) bring together the ricotta, yoghurt and lemon zest until smooth and incorporated. Using a piping bag or spoon, liberally fill the hollow in each fig with the ricotta mix.

To serve, drizzle with honey, season with flake salt and cracked pepper, then garnish each one with a piece of crispy pancetta.

This recipe first appeared in the May 2022 issue of SALIFE magazine.