There’s a fruit and veg stall in one of the small local shopping precincts – all the traditional calls and a fine array of good produce. At the end of the day, there are bargains to be had if you can use them fairly quickly.
The punnets of strawberries made a quick pudding and half went into the dehydrator for another day. Baby plum tomatoes were halved and dried in the oven with a little salt and pepper – now in jars steeping in olive oil. Raspberries went straight into the freezer but I wanted something special with the fresh figs.
9-12 fresh figs, stems removed and halved
1 orange, juice and zest
2 teaspoons of butter
2-3 tablespoons of honey
Handful of walnuts, shelled and chopped.
Place the figs cut side up in an oven proof dish.
Pour over the orange juice, dot with butter, anoint with honey and top with walnuts.
Cook in a pre-heated oven Gas 4 for 45-60 minutes.
Serve with yoghurt or cream, sprinkled with the orange zest.
Don’t be mean with the honey or orange juice – it is delicious.
And I’ve been experimenting with my hot water pastry. It made excellent cases for turkey and mushroom pies – hot or cold – and also for vegetable tarts (sautéed onion, courgette, mushroom, potato, fresh thyme with a little well-seasoned egg and cream custard). The pastry had been sitting in the fridge overnight after making pork pies but was still easy to handle and cooked perfectly. This is a pastry that can do more than just raised game pies.