To start my day with hand picked figs from our orchard, halved over oats and a good dollop of yoghurt, seems to set things right for whatever the rest of the day holds. Perhaps it’s the fact that such a breakfast is so precious a treat, as any fig grower will know just how fleeting figs are, but a perfectly ripe fig, plump and rubescent, seems to hold a certain enchantment that I never tire of. These recipes will ensure you make the most of fig season while they last! Fig and Almond Tart Fig, Basil and Labne Salad Roast Quail Stuffed with Fig, Fennel, Lemon Zest and Tarragon Burnt Fig Jam and Almond Cake Fig Clafoutis
