I absolutely love Diana Henry. Her book ‘Food from Plenty’ is one of my absolute favourites, so I was delighted to be offered a copy of her ‘Roast Figs, Sugar Snow’.
This book is just gorgeous. It’s all about Autumn and Winter, and the ingredients: figs, pumpkins, maple syrup, chestnuts, cranberries, quinces, are so evocative of the seasons. It’s like a massive warm hug in a book (with an optional hot chocolate).
Some of the recipes I’ve already got bookmarked include Danish Christmas Rice Pudding, snow biscuits, a steamed apple and marmalade pudding and roast figs and plums in vodka with a cardamom cream. You’re drooling already, right? It’s the perfect book to curl up with in front of the fire – not just recipes, but a lovely, seasonal read that will get you in the mood to get in the kitchen and rustle up some comforting winter food.
Inspired by this gorgeous book, and by the beautiful soft, dusky orbs in my local farm shop, I thought I’d have a go at roasting some figs. The result was utterly delicious. And so easy:
Roast figs with brown sugar and cinnamon
50g soft brown sugar
1/2 tsp cinnamon
Preheat the oven to gas 5/190 degrees. In a non-stick baking tin, place the figs, cutting a deep cross into the top of every one.
Melt the butter and brown sugar gently in a pan on the stove, add in the cinnamon, then pour the whole lot over the figs.
Roast for about 15 minutes. Serve with some thick double cream (Henry adds crushed cardamom seeds and a little icing sugar to hers) – a sprinkling of crushed pistachios would be gorgeous too.
Roast Figs, Sugar Snow: Food to Warm the Soul is available now, published by Octopus.