Forget apples: roast figs create 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, or 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, or 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, or with the figs acting as an exotic alternative to our more native apple. And in this recipe,a puny fig goes a long way. Related: Thomasina Miers’ recipe for Moroccan chicken tray bake Continue reading...
Source: theguardian.com