1 Tbs walnut or hazelnut oil
8 rashers of the best quality, hopefully free range - bacon you can afford
1 Tbs olive oil
8 fresh figs
2 Tbs cider
1 Heat a pan then add the walnut or hazelnut oil.
2 Add the bacon and cook until crisp then remove and drain on a paper towel.
3 Add the olive oil to the pan. When hot, add the quartered figs to the pan, flesh side down and sear for 1 minute to caramelise.
4 Remove the figs and keep warm while adding the kale to the hot pan with the cider. Stir for two minutes or until tender.
5 Arrange the figs and bacon on a platter with the kale and pan juices.