A good fig brings gorgeous late-summer notes to your dinner table
T
here are a handful of moments on the culinary calendar that feel like striking gold: rhubarb in January, peas and broad beans in spring, summer cherries and tomatoes, and, for just a few short weeks in late-summer, figs. Typically, they might be torn over yoghurt and granola for breakfast or baked into a tart with frangipane, but they belong in the savoury kitchen, too. Combined with salt, savoury ingredients and a little vinegar, a good fig will bring a gorgeous sweet-sour note to your dinner table.
As the warmer months come to an end, I like to cook with both comfort and freshness in mind. Rich, buttery, warming polenta is offset with a vibrant, bright, jammy topping of onions, rosemary and torn figs. Shave over some pecorino for a funky, savoury twang, and you’ve got a dish that’ll scratch that late-summer itch.
Prep 15 min
