Figs are the supermodel of the food world. They photograph brilliantly, so they lounge on the cover of every on-trend cookery book (in which the writer calls them blatantly sexy words like ‘pert’ and ‘luscious’ to get you interested), and they grace the pages of expensive food magazines, all covered in honey and sprinkled with violet petals. Yup, figs are a great colour and they photograph well. Try it, it isn’t hard – chop one in half, take a picture on your phone and see how good it looks – with not even a scrap of make-up.
The problem IS…. getting them to TASTE any good is not so easy. I have splashed out on them several times, followed some random oven-baked recipe that one is supposed to smear mascarpone on afterwards and as I’ve chewed on the slightly sludgy, seedy, not-very-tasty result I’ve thought to myself: Hm. Figs. All talk and no flippin’ trousers.
BUT the other day I tried again. I bought some – on special offer of course – and I chucked on a load of things that I hoped would make them taste better. An experimental method not quite in the Heston Blumenthal style but one that is often worth a go. If it doesn’t taste all that, add something that might make it taste better.