These recipes starring fresh figs are good,just ask us.
The perfect light,fuss-free meal as late summer drifts into autumn. Swap the labne (strained yoghurt) for unsweetened coconut yoghurt to make this dairy-free.
Play with the fruit and nuts added into this versatile cake to make a crowd pleasing combo.
Rosemary and bay leaves – with,of course,olives,garlic,lemon and lashings of good olive oil – are classic companions to lamb when it comes to Mediterranean cooking,and with good reason. This dish is full of powerful flavours but there's a lovely delicacy to the backstraps,while the addition of a little sweetness from oozingly ripe figs works a treat. And those potatoes – I won't even mention how good they are.
Exotic saffron,feisty ginger,smoky paprika,warm cumin and sweetly scented cinnamon go into this simple tagine. Serve with cous cous and extra harissa to add to your taste.
Honey cakes are traditional for Rosh Hashanah,the Jewish New Year. With added figs and whisky,my version may not be traditional,but it's the best honey cake I have tasted. The rye flour adds complexity,but you could also use all white flour if you prefer. When making,use an 8-cup capacity bundt cake tin with a central tube:there's a lot of liquid in the batter,and the tube adds support as it bakes and rises.
Warm,roasted figs bring a rich,seedy fruitiness to roast chicken. Supremes are skin-on breasts with half-wing attached,or you can use chicken marylands which will need another 15 minutes cooking.
A recipe from the Good Food collection.
This classic Italian dessert of whisked eggs,sugar and marsala is often served warm but is equally delicious at room temperature. Caramelised figs make a beautiful accompaniment,as do fresh strawberries or roasted peaches or plums.
Just as delicious with red-fleshed plums,a mix of plums and figs,or a grating of darkly bitter chocolate over the top just before heading to the table.