Ode to a fig

Mid September and we are well into fig season. When I was growing up my only dabble with a fig was in the form of the famous fig roll biscuit, still around today making a less healthy fig based treat. Yet with age I’ve grown to love the fruit in its purest form, in particular I’m a huge fan of fig jams (Bonne Maman do a great version) although best made from scratch, making a fantastic breakfast treat spread on toasted crusty bread to create an in season “tartine”.

I was recently treated to my first roasted fig as an excellent accompaniment to veal dish, a delicious side for a seasonal alternative .

Try this: fig served roasted with two of my other store cupboard favourites- a sprinkling of cinnamon or honey.

Figs work fantastically well with a cheese board to please my French friends, especially a vintage blue …. Surprisingly my favourite which I’ve been told to be rare amongst les anglais. For those that aren’t cheese lovers, which as an interesting fact is surprisingly a large percentage of the French population, it also makes a fantastic starter with pancetta and Palma ham.

For a great seasonal fig recipe, how about: Stilton and pancetta salad, check out Gary Rhodes the complete cookery year.