Rachel Khoo


Posted by Rachel

September 14th, 2015

Recipe: Figs with Pesto, Mozzarella and Black Olives

Fig Evening Standard
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.

Photo credit:  Lara Messer
Food styling: Frankie Unsworth

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One thought on “Recipe: Figs with Pesto, Mozzarella and Black Olives

  1. Hola como estas?
    Ya conoces la sobrebarriga en salsa o dorada?
    O el arroz con pollo?
    O la sopa de mondongo?
    O la arepa rellena?

    Son algunos de nuestros platos típicos aquí en Colombia.

    Cordial Saludo!

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Rachel Khoo's Simple Pleasures e-cookbook.

Over 24 recipes that find those good food moments in everyday ingredients. Ranging from roast chicken parcels with a crunchy slaw, a summer salad that celebrates the best of the seasons, utterly moreish cake pesto bites to a deliciously decadent dark chocolate pudding with caramel shards.

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