Fig season is a joyous time of year for me. Back in my Paris days, the markets would be filled with piles of these squidgy fruit, no doubt sent up from the sunny south where they grow in abundance. I would eat them on the spot, or if I managed to get them home, they would end up paired with a fresh creamy goat’s cheese. Here in the UK it’s not as easy to source figs, even at the height of the season, and I am often fooled by the promise of a beautiful soft plump exterior, only to get it home and realise the fruit is not ripe (they don’t ripen once they are picked). So when you find the perfect fig, give this lovely little starter a go. I left parmesan out because I was using mozzarella, but you could just as easily grate in 30g or so for that extra salty edge.
Find the recipe in my Evening Standard column.