You will need:


400g Gleann Óir cheese
200g Arborio or carnaroli rice
100g real butter
2 shallots finely diced
1 tbsp finely chopped garlic
600ml vegetable or chicken stock

50ml dry white wine
1 tbsp finely chopped fresh thyme
1 tbsp roughly chopped parsley
200g walnuts chopped in half

Fig & chili jam:

200g chopped dried figs
Large red chili deseeded
200ml warm water
150g brown sugar
75ml white wine vinegar
1 large red onion
1 lemon halved
Sprig thyme
50ml rapeseed oil & the juice of 2 lemons given a good shake

To make the jam:

  1. Place the onion, chili & thyme in a pot and cooked for 5mins in a little oil until soft but not coloured.
  2. Add the figs, vinegar, sugar & lemon & water, bring to the boil and simmer for 45mins, stirring occasionally. Add a drop of more water, if necessary, until the figs are well soaked.
  3. Leave to settle and soak for 1hour
  4. Blend in a food processer until smooth( or leave it chunky if you prefer!).