Warm ginger figs for breakfast
I’ve moved house recently, so it’s not exactly been gourmet rations of late. I started off trying to make practical meals to use up everything I’d got stashed in the freezer, although this quickly degenerated into plates of random things with no purpose other than satiating an appetite. You can identify a low point when mayonnaise becomes a pasta sauce…
So now I have a new kitchen for a new season. This is really a suggestion in a bowl, rather than a recipe, but I enjoyed it enough to take a couple of photos as I sat surrounded by boxes waiting to be unpacked. And it had to be a smartphone photo, since my camera is deep in the mire of boxes awaiting attention.
I took inspiration from a recent trip to Greece for this, where sweet, sun ripened figs adorned the daily breakfast table. Figs really benefit from being slightly warm, as if they have just dropped off a tree on a sunny Mediterranean afternoon and burst open on the ground. They’re much less exciting plucked from the fridge on a dreary, autumn day in the UK. So start by warming through a couple of quartered figs in a low oven for 10 minutes, generously drizzled with a spoonful of syrup from a jar of stem ginger.
Fill a bowl with thick and creamy greek yogurt, pop your figs on top, sprinkle with a handful of your favourite granola, another drizzle of ginger syrup, a little chopped stem ginger and a few thyme leaves. Serves 1.
Stem ginger and syrup