I'm harvesting figs at the moment. Lots of figs, every day. Last year, when I collected the figs I ate most of them just using a few to make some delicious jam and bottled a few in the local "Monbazillac" white wine which I gave away as presents at Christmas.
So, as this year's crop is substantially heavier, I have been scouring the internet for different recipes. Meals here are becoming a "Fig Feast". Sunday lunch today was no exception. I made a delicious starter of figs with little bits of goat cheese and ham, all marinated in my favourite balsamic vinaigrette.
The roast chicken remained "unfigged" although, I did toy with putting figs into the stuffing(seasoning)
I made these Toffee Fig Pies for dessert. I more or less copied the recipe although my pastry skills are such that my own version was totally unphotographable, so, I've stolen the photo as well from the excellent recipe resource of BBC Food....
