Pan-fried figs with black pepper yoghurt

Ingredients

1 tsp black peppercorns
200g/7oz thick Greek-style yoghurt
2 tbsp honey
6 small ripe figs
1 tbsp butter
1 tbsp caster sugar

Method

1. Coarsely crush the peppercorns then shake through a sieve to remove the fine dust. Set aside.
2. Combine the yoghurt and honey, stirring well. Cut the figs in half and sprinkle the cut-sides with sugar.
3. Melt the butter in a non-stick frying pan and sizzle the figs for a minute or two, cut-side down.
4. Arrange three fig halves on each plate and add a dollop of yoghurt. Scatter with the crushed peppercorns and serve.