Start by preparing the chutney. Cook the onion gently in a spoonful of oil until. Add in the chopped figs, spices, honey and orange and simmer on gentle heat till mixture reaches a compote consistency, adding enough water from time to time when necessary. Meanwhile, season the breadcrumbs with salt, pepper and thyme.

Roll the cheeses into dusting flour, pass through a beaten egg and coat with the breadcrumbs. Repeat the process for double coating and deep fry in hot oil until golden. Next prepare a batter by slightly beating an egg with a whisker. Continue by mixing in the flour to a thick paste. Gradually pour in the beer, whisking continuously into a fairly thick batter, then finally mix in the baking powder and a pinch of salt.

Split the Maltese sausage filling into two patties. Dip the patties into the dusting flour, dip into the batter and deep fry till golden and crispy. Serve the fritters with salad leaves accompanied with the fig chutney.