Figs

Thanks for all replies.

I think I am going to try giving Panzers in St John's Wood a ring and seeing if they will send me some.

I was planning on something like Nigel Slaters Christmas starter recipe below. I might even just go simpler still and scoff them with some milky mozza and not much else.

Nigel Slater Sunday December 5, 2004 The Observer

Goats' cheese salad with figs and pomegranates A clbutty little starter this, full of crisp leaves and fresh tastes.

serves 6

9 small goats' cheeses 5 bushy sprigs of thyme 12 black peppercorns 4 or 5 bay leaves 250ml olive oil 36 walnut halves 6 large handfuls of salad leaves (trevise, radiccio, rocket) 1 large pomegranate 18 small, ripe figs 2-3 tbs red wine vinegar

Cut each cheese in half horizontally. Put the discs of cheese in a flat dish, tuck in the sprigs of thyme, the lightly crushed peppercorns and the bay leaves then pour over the olive oil. Cover with clingfilm and leave in a cool place for at least 4 or 5 hours, turning the cheeses once or twice if you remember.

Rinse the salad leaves. Peel the pomegranate and pick out the seeds. I know it's a bore but you really must remove every scrap of the bitter pith. You want just the jewel-like seeds. Cut a cross in the top of each fig and press its shoulders with your fingers and thumbs so that it opens out like a flower.

Pour the oil from the cheeses into another dish, holding them in place with a spatula, then add a little salt and the vinegar, whisking lightly to give a sharp dressing. Toast the walnuts in a hot, dry non-stick pan till they smell nutty. Divide the salad leaves between six plates. Lay three slices of cheese on each plate, three figs, a scattering of pomegranate seeds and the walnuts. Spoon over a little of the dressing.