Oh how I love autumn flavours, they’re simply the best ever! The comforting smells and textures of chestnuts, apples, squash, cabbages and grapes are simply unbeatable. Autumn truly is my favourite season of the year.
I love strolling past my local fruit and veg stalls to check out the seasonal produce. The other day a box of fresh figs caught my eye. You could get 4 figs for the bargain price of £1, how could I possibly resist? All year long I fantasize about the delicious dishes that could be made with fresh figs – but never encountering a single fresh fig. So when I saw these little round velvety fruits at the local store, I just had to get them, even though I hadn’t any specific recipe in mind.
Once at home a quick glance at the contents of my fridge determined these figs’ destiny. I still had some pancetta, some fresh rosemary and a bag of rocket. So, just like that – one, two, three - a very quick and unfussy lunch was assembled.
If you happen to have the time to actually plan this fig feast, you could enhance it by stuffing each fig with a bit of goats cheese and sprinkle some honey on the figs once they come out of the oven. Either way, a delicious meal to celebrate autumn! ★
Serves 4 as a starter or 2 as main
8 pancetta slices or smoked bacon rashers
4 rosemary twigs or 1 tbsp dried rosemary
To serve with:
4 handfuls rocket
4 tbsp olive oil
4 tbsp balsamic vinegar
Preheat the oven to 200° celsius
Wash the figs, pat them dry and cut off the stem. Cut four dents into each fig, making sure not to cut all the way through to the bottom.
Take a slice of pancetta and wrap around the lower half of the fig, tucking the end underneath the fig. Repeat with a second slice of pancetta.
Before baking, stuff each fig with a rosemary twig. Bake in the oven for about 10-15 minutes, until the pancetta is turning crispy.
Meanwhile, decorate each plate with a handful of rocket and sprinkle with some olive oil and balsamic vinegar.
Once the figs are done, place one fig on each bed of rocket and serve with some crusty bread.