1 Thinly slice the onion.
2 Gently cook down in butter with crushed garlic.
3 Season to taste.
4 Wrap the whole bulb of black garlic in foil and roast in an oven for 1 hour at 140 degrees.
5 Remove garlic pulp and blitz.
6 Season to taste.
7 Place the blackberries in the cider and leave in a cool dry place overnight.
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).
9 Add 1 table spoon of onion chutney to the smaller, base pastry disk and add the whole goat cheese on top.
10 Brush the edges with the egg wash and add the larger pastry disc on top to create the parcel.
11 Press the edges together firmly to seal and use a circular pastry cutter to create a neat edge for the parcel.
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.
13 On a baking tray, place the quartered figs cut side up and dredge with sugar.
14 Use blow torch to caramelise the sugar.
15 Add a spiral of the black garlic ketchup and top with a generous dollop of chutney to the plate.
16 Top with the warm parcel.
17 Half the blackberries and place around parcel together with the sections of fig.
18 Finish with some edible nasturtium leaves and serve.