Fresh fig, crisp bacon and kale

Ingredients

8	Bacon rashers, (of the best quality, hopefully free rage-bacon you can afford)
1 Tbsp	Walnut oil, (or hazelnut oil)
1 Tbsp	Olive oil
8	Fresh figs
400 g	Kale leaves
2 Tbsp	Cider

Directions

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.