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1
Thinly slice the onion.
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2
Gently cook down in butter with crushed garlic.
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3
Season to taste.
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4
Wrap the whole bulb of black garlic in foil and roast in an oven for 1 hour at 140 degrees.
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5
Remove garlic pulp and blitz.
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6
Season to taste.
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7
Place the blackberries in the cider and leave in a cool dry place overnight.
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8
Cut out 2 disks of puff pastry, 1 approximately 15cm diameter (this will form the base of the parcel), the other 20cm diameter (this will form the top/lid of the parcel).
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9
Add 1 table spoon of onion chutney to the smaller, base pastry disk and add the whole goat cheese on top.
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10
Brush the edges with the egg wash and add the larger pastry disc on top to create the parcel.
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11
Press the edges together firmly to seal and use a circular pastry cutter to create a neat edge for the parcel.
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12
Brush with egg and scatter on nigella seeds before placing in the oven at 210˚C for 20 minutes or until the pastry is risen and golden.
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13
On a baking tray, place the quartered figs cut side up and dredge with sugar.
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14
Use blow torch to caramelise the sugar.
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15
Add a spiral of the black garlic ketchup and top with a generous dollop of chutney to the plate.
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16
Top with the warm parcel.
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17
Half the blackberries and place around parcel together with the sections of fig.
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18
Finish with some edible nasturtium leaves and serve.
