Anna Jones’ fig recipes | The Modern Cook

A bounty of ripe figs makes a jammy topping for a herby goat’s cheese tart and a squishy treat with caramelised onions and manchego on toast

I think my favourite smell is a fig leaf. There are a few heavy-leaved trees in parks and gardens near where I live. When I pass, I stop to scrunch then sniff the leaves; local bakers pick the leaves for custards and ice-creams.

Most years, the fruit never ripens, but this year, the figs look purple and jammy. I’ve not taken to stealing my neighbour’s spoils, so my figs came from the greengrocer, and I bought bags of them.

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