Roquefort, Fig Chutney & Walnut Croissant

Cooking time
Serves2 people
Roquefort, Fig Chutney & Walnut Croissant

Soft, flaky all-butter croissants are filled with a sweet and salty mix of fruity fig chutney and sharp, tangy Roquefort, plus the creamy crunch of toasted walnuts. Spoil yourself for breakfast, call it brunch, or take a flavour trip to France for a light lunch.


  • 2 croissants
  • 30g walnut halves
  • 1-2 tbsp fig & balsamic chutney
  • 50-100g Roquefort
  • A handful of salad leaves
  • 1-2 tsp olive oil

Prep: 10 mins | Cook: 5 mins

Buy the ingredients to start making your own
Add Ingredients To Basket


1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Place the croissants on a baking tray. Slide them into the oven for 5 mins to warm through.
2. Break the wlanut halves into small pieces. Place a small frying pan on a medium heat, add the walnuts and toast for 2-3, shaking the pan regularly, till the walnut pieces are slightly darkened and nutty smelling. Tip onto a plate.
3. Remove the crosisants from the oven and cut each in half, not quite all the way through. Spoon ½-1 tbsp fig & balsamic chutney in each croissant. Crumble in the Roquefort and sprinkle in the walnuts. Tuck in a few salad leaves, then drizzle with 1-2 tsp olive oil and serve.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop