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  • Writer's pictureJosh Katz


Figs come into season towards the back end of summer, when a glut of beautifully dark purple specimens adorn the shelves of local greengrocers and supermarkets in the UK, imported mainly from France and Turkey.

There are a number of ways to take advantage of this deluge, the humble fig is endlessly versatile, but often I find it needs little more than some cheese and honey and away you go.


INGREDIENTS 6 fresh figs, quartered & halved 250g burrata 3 tbsp floral honey, let down with 1 tsp of warm water 3 tbsp best-quality olive oil 50g hazelnuts, toasted and roughly chopped Some picked basil leaves Raisin or walnut bread to serve (optional)


1. Quarter or halve the figs, (or a combination of both), and lay them scattered around a plate atop and surrounding the burrata.

2. Drizzle the honey and olive oil over the plate and garnish with hazelnuts and some picked basil leaves.

3. Serve as is, or with some toasted raisin and walnut bread.

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