Forget apples: roast figs make the perfect partner for pork
Many years ago, I spent one glorious autumn in northern Spain, foraging and cooking as we travelled. We drove through long, cavernous valleys threaded with fast-flowing rivers lined with fig trees, and I was amazed by how sticky and sweet their fruit was, left unpicked until well ripened. Here, we can cheat that effect by giving the figs a spell in the oven, aided by honey, spice and citrus. A pork chop is the perfect bedfellow, with the figs acting as an exotic alternative to our more native apple. And in this recipe, a little fig goes a long way. For recipe click here.