Honey-roasted figs with ginger snap crumble

Instructions

1. Preheat the oven to 180°C, fan 160°C, gas mark 5. Line a shallow roasting tin with baking paper.
2. Put the fig halves on the prepared tray and dot over two-thirds of the spread.
3. In a small bowl, combine the orange juice and honey, then spoon the mixture over the figs. Bake for 20 minutes, until the figs are soft and sticky.
4. Meanwhile, melt the remaining spread in a small pan set over a low heat. Put the ginger snap biscuit in a plastic food bag and roughly crush using a rolling pin. Add the crushed ginger snap to the pan with the spread, stir to combine, then transfer to a plate and chill in the fridge until ready to serve.
5. Divide the figs and their juices between plates. Scatter over the ginger snap crumble and serve with the crème fraîche.