Black Figs & Baron Bigod Toasted Brioche

Talented Head Chef Sam Stone, from Chequers in Bath, has opened up his recipe book and shared his latest Baron Bigod creation...

Caramelised Black Figs | Baron Bigod | Toasted Brioche | Aged Balsamic | Pickled Walnut Ketchup 🍽️

From Sam: “This is without question one of my favourite dishes on our current menu—a true celebration of seasonality, balance, and exceptional British produce.

Baron Bigod has long been a staple on my cheese courses, but I was excited to explore it in a more savoury, composed context. The team at Fen Farm Dairy consistently produce outstanding cheese, underpinned by a philosophy that truly resonates with me: “Nourish people with real food.” It’s a pleasure to cook with a product made with such integrity.

The pairing of fig and Baron Bigod works beautifully. The figs bring gentle honeyed sweetness, while the cheese offers a delicate tang and luxurious texture—together creating a dish that is both comforting and refined.”

Ingredients:

Brioche:
120g warm milk
75g caster sugar
12g dried yeast
495g plain flour
14g fine sea salt
180g unsalted butter, cubed
1 whole egg, plus 1 egg yolk for the wash

Pickled Walnut Ketchup:
2 jars pickled walnuts (390g)
80g light brown sugar
80g soft brown sugar
4g Maldon sea salt flakes

Method: 

Brioche:
1. Activate the Yeast - Warm the milk until just lukewarm. Add the caster sugar and dried yeast, whisk briefly, and leave for 8–10 minutes until frothy.
2. Form the Dough - In a stand mixer fitted with a dough hook, add the flour and fine sea salt. Pour in the yeast mixture and whole egg. Mix on low for 3–4 minutes until the dough begins to come together.
3. Add the Butter - With the mixer running on medium–low, add the cubed butter gradually, allowing each addition to incorporate. Continue mixing for 8–10 minutes until smooth, glossy, and elastic.
4. First Prove - Transfer the dough to a lightly oiled bowl, cover, and leave to prove for 1–1½ hours or until doubled.
5. Chill the Dough - Knock back the dough, cover, and refrigerate for at least 1 hour (or overnight) to firm up and improve handling.
6. Shape and Tin - Turn the chilled dough onto a lightly floured surface. Shape into a smooth loaf or divide into three balls. Place into a greased loaf tin.
7. Second Prove - Cover loosely and allow the dough to rise for 45–60 minutes, until just below the top of the tin.
8. Egg Wash - Whisk the egg yolk with a splash of milk or water. Brush evenly over the dough.
9. Bake - Preheat the oven to 180°C (160°C fan). Bake for 25–30 minutes until golden and hollow-sounding when tapped. Tent with foil if browning too quickly.
10. Cool - Remove from the tin and cool on a wire rack before slicing.

Pickled walnut Ketchup:
1. Strain the two jars of pickled walnuts, keeping the liquor.
2. In a medium sized pan slowly bring the pickling liquor to a boil
3. Add both sugars to the liquor until fully dissolved
4. Blend the pickled walnuts adding the liquor slowly until you reach the desired consistency.
5. Season to taste

Thank you Sam. It’s absolutely stunning ⭐️