Get your green grapes, olive oil, balsamic and thyme leaves into a small ovenproof dish. Toss the ingredients to coat all the grapes, then bake for 30 minutes – stirring a couple of times during cooking.
Set aside to cool before using.
Put the blackberries, yoghurt, buttermilk and sugar into a blender or processor and blitz until smooth. Alternatively use a stick blender. You can sieve the mixture if you like, but it isn’t necessary.
To assemble, spoon the smoothie into the base of 4 small serving dishes. Lay the halved pears in the centre, then lean the fig halves against them.
Arrange the black corinth grapes and stilton around (as much or as little as you want), then garnish with herbs and flowers.