The voluptuousness of figs

Indifference is not a word you can associate with a fig. The take it or leave crowd are not at home to receive this luscious offering, it's more of a Marmite than a national treasure.  We are divided in the Netherton household; one half of us love them and the other half would rather they didn't exist.

From the smooth, purple suede-like skin to the sensual magenta flesh there is something utterly shameless about a fig.
Favouring many partners, from Parma ham, to lamb, blue cheese and goat's cheese, the fig is truly a slut of a fruit.

This recipe, designed to show off our blini pans and made in small quantities for the fig lovers here, pairs them with honey, thyme and walnuts, with a splash of red wine to add to the wantoness.

4 figs
1 tablespoon runny honey
4 small sprigs fresh thyme
2 tablespoons of red wine

Pre-heat the oven to 170ºC
Make a cross cut in the figs, without going through to the base.
Place the figs in a 1lb loaf tin or an oven proof dish.  Place a sprig of thyme in the centre of each fig, drizzle over the honey and add the red wine to the tin.
Place in the oven and roast the figs for 15 minutes.
Remove from the oven and set aside...... leave the oven switched on.

2oz butter
2oz sugar
2oz self raising flour
A handful of walnuts
1 egg
Grated zest of half an orange

Cream the butter, sugar and orange zest together until very light in colour.
Place a tablespoon of the flour into a mortar, add the walnuts and grind coarsely.
Beat the egg into the creamed butter mix and then fold in the flour and the crushed walnuts.

Lightly grease 2 blini pans -  if you haven't got blini pans, use Yorkshire pudding trays.
Spoon the mixture evenly into the pans.  Gently press 2 of the roasted figs into each tin and pour over the gooey wine syrup from the roasting tin.  You can scatter on some chopped walnuts and a few thyme leaves if you wish.

Place in the oven and cook for 15 - 20 minutes.
Leave to cool for around 10 minutes,then carefully remove from the pans, using a palette knife, and place them on a cooling rack.  
Serve at room temperature with a dollop of Greek yogurt.

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