GRILLING FIGS AND USING THEIR LEAVES
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RECIPES AND FOOD STYLING LOUISE PICKFORD PHOTOGRAPHS IAN WALLACE
Fresh figs are great for grilling and barbecuing. Halve and put cut-side down in a griddle pan or on the grill; they’ll soften and caramelise in minutes. Pair them with something creamy (goat’s cheese or burrata are our favourites), something crunchy (toasted hazelnuts are a winner) and something fresh (dressed rocket is a classic). Add a drizzle of honey and ta-da!
GROW YOUR OWN
If you have your own fig tree (or have access to one), not only can you get a crop of fruit each late summer and early autumn but you can harvest the leaves too. They’re wonderful used to infuse milk or to wrap fish or rice. Surprisingly, the leaves taste nothing like the fruit but impart a vanilla or coconut-like flavour, a little nutty and earthy.
Fig trees aren’t native to the UK, but hardy varieties such as ‘Brown Turkey’ can withstand our winters. The best part? They’re ideally suited to grow in a large pot, so even if you have a small patio you can get one. You may only get a handful of fruit each year, but the tree will grow lots of leaves, perfect for harvesting to infuse custards and creams.
Fig and sesame tartlets with goat’s cheese cream
Thoughtto be one of the first fruits cultivated by humans over 11,000 years ago in the Middle East, fresh figs are fantastic. The Ancient Romans went bonkers for them, fuelling their army on energy-rich dried figs, and today they’re still the poster child for sunny Mediterranean cooking, offering their juicy sweetness to puddings, bakes and savoury dishes in equal measure.
Beef carpaccio with fresh figs, crispy capers and manchego
Beef carpaccio with fresh figs, crispy capers and manchego
Serves 4-6
Hands-on time 15 min, plus 1-2 hours freezing
• 500g British beef fillet, in a single piece
• Olive oil to brush and fry
• 1 tbsp plain flour
• 3 tbsp capers, drained