Remove the bay leaves, add the cream and the crumbled blue cheese and transfer to a liquidiser. Whiz the soup until it is smooth and velvety. Return to the saucepan to re-heat, tasting and ...

I generally go for Gorgonzola or Stilton here, but essentially what you need is blue cheese that will crumble well without going into buttery clumps. And while I would never normally condone ...

Divide the blue cheese among the figs, stuffing the pieces into the top of them. Carefully wrap two slices of Parma ham around the middle of each fig, leaving the tops uncovered. Place the ...