It's the time of the year to celebrate getting your hands on fresh figs. We use them in robust salads with citrus, grains and goat curd, or put them on bruschetta with ricotta, lemon and basil. You can dry jammy, over-ripe figs to fold through ice-cream or just eat them as they are. We like putting together different flavours to create something special: here it's figs with blue cheese, fresh honeycomb and pecans, simple but effective.
4 slices fruit-and-nut loaf*
100g blue cheese (Endeavour Blue, Nimbin Valley Dairy, Blue Cow or similar)
2 tbsp fresh honeycomb
2 tbsp pecan nuts, roasted
4 figs, halved
*If you haven't got fruit loaf or prefer a slightly healthier option, whole-wheat flatbread or crackers will do the trick.
1. Melt the butter in a non-stick frying pan over a medium heat and fry the fruit loaf on both sides until golden. Remove from the pan, then cut each slice into four pieces.
2. Arrange in a bowl with crumbled cheese, broken pecan nuts and honeycomb, and figs. If they are a little under-ripe, warm them through in the same non-stick pan with some honey.
Tip: Outside fig season, thinly sliced apples or pears can be used. Pecans can be replaced with almonds or hazelnuts.