13 of our most fantastic fig recipes
Thea Everett
When figs are in season, with their heady, fragrant aroma and unique, fleshy texture – they are so wonderful to cook with. Full of fibre and vitamins, figs make for a great addition to savoury and sweet dishes alike. They’re one of those seasonal treats of summer, like nature’s other sweeties – mangoes and peaches – that can be devoured in seconds, just as they are. But if you find yourself with a large quantity, it’s worth making the most out of them in one of our fig recipes.
There are many great ways to preserve figs, such as the jams and pickles that crop up in the recipes below, so stock up when figs are in the shops. In salads, cakes or puddings, you’ll be suprised how versatile the fruit is. If it’s dried fig ideas you’re looking for, we can help there too.
When are figs in season?
In late July, through August and into September, sweet figs start to make an appearance at our green grocers and in our supermarkets. Hardly anything needs to be done to a fig for the fruit to be enjoyed, but if you’ve found yourself with a mega supply, they make such a fantastic ingredient in desserts, starters and mains.
If you have a fig tree, you may be wondering what to do wit all those fig leaves. The good news is they too are a wonderful ingredient, and you can use them to wrap fish or vegetables in to keep the food moist as it cooks on a barbecue or under a grill. Don’t hesitate to experiment with some of the dishes below.
What are the health benefits of figs?
Figs offer plenty of fibre, with their fleshy centres, but they’re full of vitamins A and C too, as well as a healthy dose of iron. Their high fibre content means figs are great for digestion, so don’t be afraid of enjoying a healthy dose as the season arrives.
Our 13 very best fig recipes
Nigel Slater’s figs, red wine and fruit jelly
This 5-ingredient, 25 minute recipe is a joy to make from start to finish. Pour the wine, water and jelly over the figs and allow to simmer, then serve at room temperature for a crimson, summertime version of poached pears.
Figs and oily fish are a wonderful combination, and here the figs are pickled with a syrup of vinegar, sugar and salt and can be stored in a jar and kept to enjoy for up to a month. The leaves are used as well, to wrap the mackerel for the barbecue, allowing them to infuse the fish gently and ensure it doesn’t burn.
These frankly stunning tartlets combine figs with nutty sesame and acidic goat’s cheese for a dessert that offers it all: texture, sweetness, saltiness and tanginess. The ideal late summer dinner part pud, don’t you think?
If you own a fig tree, you might wonder what you can do with all those gorgeous, gigantic leaves it boasts in July and August. Fig leaves impart a wonderful fragrance to anything they touch, and this gorgeous ice cream is no exception. You can make it both with or without an ice cream machine, but one thing is for sure: it’s even better with a slice of hazelnut and fig cake (keep scrolling).
Fig chutney is another way to preserve the fruit’s unique flavour for months to come. Here we’ve added chilli to the jam to pastrami and gruyère toasties for a hearty lunch that you’ll want to eat again and again.
Another stunning fig creation, this tarte tartin is made with shop-bought puff pastry making it a doddle to prepare, and ready in under an hour. We like to serve it with cinnamon ice cream, but go your own way.
Figs are wonderful in salads, like in this beef carpaccio dish which pairs the iron-rich meat with the sweet fruit for a savoury-sweet combo that works brilliantly. The beef gets semi-frozen which makes it easy to slice thinly, then paired with rocket, manchego cheese, and a balsamic dressing.
This cake is easy to prepare, taking just 20 minutes, and it’s packed with hazelnut marzipan and fresh figs. Serve with ice cream or crème fraîche for a lovely contrast.
Honeyed figs with sesame brittle
This simple dish is an ideal dessert in summer time. Crème fraîche is topped with sesame brittle which offers texture and figs cooked with honey and thyme. Special or what?
Baked figs with salami and blue cheese
This simple but luxurious starter sees sweet figs wrapped in salty parma ham, and adorned with blue cheese and balsamic before being then baked until gorgeously sticky. Easy, but impressive – just what a late summer starter should be.
This summertime classic from Georgina Hayden is one of the team’s favourites. Salty cheese, grilled whole for maximum wow-factor, is paired with a fig jam made from both fresh and dried figs. You will come back to this one, trust us!
Fig and nuts go beautifully together, and what’s not to love about this frangipane and fig tart? The almond paste allows the fig’s sweetness to shine, plus – it looks pretty special, don’t you think?
Ricotta is a great cheese to use in desserts, as its creaminess allows other flavours to really sing out. Like here, in this filo, fig and ricotta tart, that can be whipped together in an hour. The filling is flavoured with vanilla, rum and toasted coconut flakes which add texture and interest.
Find all our fig recipes here.
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