pastry casing. Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Melt 50g (2oz) butter and 50g (2oz) caster sugar in a 20cm (8in) ovenproof frying pan over a medium heat, add 1 vanilla pod and seeds. Swirl around until it is a golden caramel. Halve 6-7 figs and place cut side down in the pan so they cover the base snugly. Leave to cool for 2 minutes. Unroll a 320g pack ready rolled all butter puff pastry and cut out a circle 2cm (1in) wider than the pan. Put over the figs, pressing down the sides to ensure the pastry meets the edge. Prick with a fork, brush with beaten egg, then bake for 20-25 minutes. Cool for 5-10 minutes in the pan, then run a sharp knife between the pastry and the edge, place a serving plate over the top and invert the pan. Scatter with 25g (1oz) chopped toasted hazelnuts (de-skinned) and serve. Freezing and defrosting guidelines Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.