Jump to Recipe Fruity Figs mixed with the sweet and sour notes of vinegar creates a flavor filled salad dressing. This fig ...

For the mozzarella and prosciutto salad I have used fresh figs. Make sure they are ripe and sweet — a good excuse to test a couple first! The torn broccolini and peppery watercress with a ...

Figs work effectively to bring a touch of sweetness to savoury dishes — whether wrapped in prosciutto, roasted with a chicken or, as here, in a simple salad with beetroot and goat’s cheese.

Stir the scallions, figs ... over the salad and stir gently to combine. Serve immediately or refrigerate for up to 3 days. The salad can be served cold or at room temperature. Recipe courtesy ...

Tis the most wonderful time of the year, and what better way to celebrate than with a delightful array of Christmas salads?

4 dry figs 8-9 walnuts 3 tbsp sugar 2-3 tbsp cream 8-9 almonds - chopped few drops of vanilla essence Soak the figs in cold water overnight. Boil them for about half an hour with sugar and then ...

Cut a cross in the top of four figs and carefully push your fingers inside to create a pocket. Take 30g of goats cheese and push a quarter of the cheese inside each (it’s a bit messy!) ...

Assemble the salad in a large salad bowl by layering the Little Gem wedges, salad leaves, figs, goats’ cheese, asparagus, broad beans and micro herbs. For the dressing, mix the remaining ...

Like the increasingly ubiquitous practice of putting a new restaurant through a lengthy “soft opening” trial run, summer is merely a warm-up for the fig’s splashy fall showing. The season ...