Instructions: Make the dressing by mixing together the nuts oils and vinegar and seasoning with plenty of pepper and a little salt.

Place the pancetta in a large non stick pan over a high heat (without added fat) and fry for 45 minutes until crispy.

Meanwhile tip the spinach into a large salad bowl.

Grill the fig quarters under a regular heat for about 1 minute each side or on a griddle pan for about 30 seconds on each side.

Toss the dressing through the spinach top with the figs then drain the pancetta on a paper towel and place on top.

Serve at once with the warm scones.

Dont add too much salt to the dressing as pancetta is already salty. If you cannot find readyroasted hazelnuts then toast them under the grill until they give off a nutty aroma. Watch carefully to avoid burning.

Serves 4

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