Figs

Though considered a fruit, the fig is actually an inverted flower. They contain 55% natural sugar – the highest of any common fruit.

Figs contain a digestive enzyme called ficinen that digests proteins and can therefore also be used to tenderise meat. They also contain iron, potassium and benzaldehyne (an anti-cancer compound). Finally, they're a good source of soluble and insoluble fibre.

Choose figs with blemish-free skin, that are not split but are soft to touch and have a sweet smell. Use as soon as possible, or store wrapped in an airtight container in the fridge for up to 3 days. Serve at room temperature.

Figs can be poached, roasted, preserved, dried and frozen.  Dried figs should be slightly moist and are great for stuffing, stewing and chopping into muffins.

Figs marry well with almonds, walnuts, star anise, basil, thyme, rosemary, lavender, mint, ginger, masala, black pepper, cinnamon, vanilla, honey, caramel, chocolate, cream, coconut cream, cream cheese, Parma ham, preserved citrus, peaches, quince, berries and praline.