All recipes serve 4
CED AUTUMN FIGS WITH MASCARPONE
300g dried figs
6 tbsp rum
glass red wine
100g sugar
zest of one orange
1 stick cinnamon
2 vanilla pods
4 cardamom pods
4 cloves
200ml strong lapsang tea
4 tbsp mascarpone
Combine the figs with the rum in a saucepan, stir well and set aside for a few hours, stirring every now and then. Add the remaining ingredients, bring to the boil and simmer for 45 minutes to an hour, or until the figs are soft. Strain the liquid, return to the pan and reduce by half, return the figs, allow to cool and serve with a scoop of mascarpone.
SALAD OF PEARS, WALNUTS, CASHEL BLUE, CHICORY & WATERCRESS
1 pear, cored and finely sliced
12 walnut kernels, roughly chopped
100g Cashel Blue, roughly crumbled
2 heads of chicory, leaves separated
4 handfuls watercress
1 tsp Dijon mustard
1 tsp white wine vinegar
5 tbsp olive oil
Toss the chicory and watercress and distribute on four plates. Season with salt and pepper. Scatter the pear, walnuts and Cashel Blue over them. Whisk the vinegar into the mustard and the oil into the mustard; you may need to add a little hot water if it is too thick. Spoon this over the salad and serve.
GRILLED FIGS, BASIL, ROCKET & GOATS' CHEESE, WITH BALSAMIC DRESSING
4 figs, quartered
large bunch mint, picked
large bunch basil, picked
4 handfuls mixed lettuce leaves
2 tbsp soft goats' cheese
2 tsp balsamic vinegar
6 tbsp olive oil
Preheat the grill and place the figs underneath for five minutes or until just faintly charred. Set aside to cool.
Combine the mint, basil and lettuce leaves in a bowl. Season well with salt and pepper and add the balsamic and olive oil. Toss well so everything is mixed. Divide on to four plate, scatter with the figs and crumble the goats' cheese over it.