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Digital Subscriptions > delicious. Magazine > September 2018 > Ripe figs

Ripe figs

what’s good now.


“Chopped and tossed through a salad or baked into a pudding, figs are a sweet or savoury late-summer treat. If you can get hold of the leaves, you can be creative with those too: infuse them in warm milk to make fragrant custard, ice cream and pannacotta. Here I’ve used figs’ natural sweetness to balance creamy burrata cheese, salty pancetta and bitter radicchio for a summer pizza, and I’ve gently stewed them with orange liqueur for a boozy pudding that’ll take you back to balmy evenings in the Med.” SOPHIE AUSTEN-SMITH, DEPUTY FOOD EDITOR

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About delicious. Magazine

As summer wanes and turns to autumn, the September issue of delicious. gets cosy with favourite curries and a classic blackberry and apple crumble. Mellow fruitfulness indeed! Michel Roux Jr shows what he rustles up at home, Angela Hartnett puts on a feast for sharing and Gill Meller cooks a lobster spaghetti. Plus we’ve got Zoe Adjonyoh’s Ghanaian menu, a simple guide to pickling and fermenting (everyone’s doing it), a spectacular salted peanut mousse and chocolate meringue stack and much more. Gorgeous.