Hi, as you may have guessed my name is Paul, and I'm an enthusiastic cook now just in my 50's! living in Central London, UK.
I have a huge interest in all things food and cooking related. I hope to be able to share them with you here!
As Summer starts to slip away and the nights draw in, the second crop of figs are ready for eating, and what a delight they are, sweeter and heavier than the first crops of June!
12 fresh, ripe purple figs
A good bunch of fresh thyme, leaves and flowers
A good bunch of marjoram leaves
sea salt and freshly ground black pepper
juice from 1 lemon
60 ml high quality virgin olive oil
3 tablespoons high quality balsamic vinegar
Take your ripe figs which if truly fresh will appear surprisingly heavy for their size. Cut off the top stem and base of each fig, and slice carefully with a sharp knife, horizontally into 1 cm thick slices. Now place in a bowl.
Finely chop about 3/4's of thyme and marjoram and scatter liberally over the arranged fig slices. Season with the sea salt and freshly ground black pepper. In a bowl, mix the olive oil and the lemon juice and drizzle over the figs.
Arrange the figs carefully on a single serving plate ensuring all the juices and olive oil are used. Carefully spoon the balsamic vinegar over the figs and finally scatter a few whole herb leaves and the thyme flowers over the top.
Allow to sit in a cool place (not the fridge) for an hour before serving.