Step 1: For the cutlet filling, toast pine nuts and breadcrumbs until golden brown.

Step 2: Cut the Fig and Fennel Paste into very small cubes. Chop the parsley and toss in a bowl with the pine nuts, cooked rice, Verjuice and bread crumbs. Add Extra Virgin Olive Oil to moisten, season with salt and pepper.

Step 3: Cut a small pocket in the cutlet and fill with the mixture, not too much. The pocket must stay closed whilst pan searing.

To crumb the cutlets

Step 4: Mix together the breadcrumbs and herbs in one bowl, the beaten eggs in another and finally the plain flour in a third bowl. Gently coat each cutlet firstly in plain flour, shaking off any excess, then dip into egg wash and finish by coating with the fresh breadcrumb mixture.

Step 5: Bring a non stick pan to a high heat and sear the cutlets on all sides, including the ends. Then turn heat down to medium and cook for 4-5 minutes on each side for a medium rare result.

Step 6: Great served with a rocket and goat's cheese salad.