Preheat the grill.

Slice the figs into quarters making sure not to cut all the way to the bottom. Gently pull the segments apart.

Stuff the centre with the goats cheese.

Drizzle with the coconut oil and half of the honey.

Season well and grill for 3-5 minutes until the cheese is soft but not melted or it will ooze out onto the baking tray.

Meanwhile, tear up the prosciutto slices and dry fry them in a frying pan until they crisp up.

Toast the pecans in a frying pan too until they start to colour.

Add a couple of prosciutto shards to the centre of each fig and some of the pecans.

Drizzle with the remaining honey and plenty of ground black pepper.

Top with a few thyme leaves and serve.