Fresh or Dried Figs Salad with Blue Cheese

Oh Figs! How much I love Autumn because of the produce (and the colours), and figs feature so strongly in that love. But what to do when the short Fig season ends?

Middle Eastern shops often stock dried figs, lovely whole round beauties that are different to the dried figs that you might find in the supermarket. They are lovely to snack on whole, but also, when they are soaked, they taste so much like figs, with a familiar internal texture.

This salad is wonderful with fresh figs, do try it. But today we made it with soaked, dried figs. It is different, but the sweet figs with the blue cheese is so lovely. And it is great to be able to make this salad outside of fig season.

Are you looking for more Fig recipes? Try Roasted Sweet Potatoes with Figs, Fig Salad with Almonds, and Baked Figs with Thyme.

Are you looking for other salads? These will be just what you are looking for – there are quite a few.

Browse all of our Fig recipes here. Or take some time out with a cuppa to browse our Late Autumn dishes.

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Du Puy Lentils with Feta and Tomatoes

Such a bang of wonderful flavours

This is another Ottolenghi classic. Ottolenghi’s recipes have a reputation for being rather involved but I have also found that the reputation for his recipes being involved is, in the main, unjustified.

This is from my favourite of his set of books – Plenty. It is a relatively simple dish, and adapts easily to some precooking. The tomatoes can be roasted beforehand, for example. You can precook the lentils and onions too, and leave assembly to just before serving.

You might also want to try Du Puy Lentil Soup, Lentil Balls in a Spicy Gravy, or Dal Makhani Nilgiri. Or browse more of Ottolenghi’s recipes here. All du Puy Lentil recipes are here and here.  Or explore our Summer recipes here and here.

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Mascarpone and Gorgonzola Torte

Take two rather old fashioned ingredients – mascarpone and gorgonzola – and combine.

I do love cheese. The more French, the more piquant, the smellier even, the better.

This is a recipe that I first made so many years ago, I thought it had gone out of fashion. But a quick search of the web shows that it is still very popular.

While it is interesting, here we prefer our cheeses as they are. My most favourite way of eating this dish is in front of the TV at night with some tart fruit and cheese crackers. Or a little for breakfast covered with juicy passionfruit.

I remember when I used to use mascarpone much more that I do these days. It was around the time it was just making inroads into Australia, becoming fashionable and appearing in cooking magazines. I would travel 30 minutes to buy a container from the only place that stocked it. Then I moved to Sydney and found that not only was mascarpone available in the local supermarket, there were a range of brands to choose from. Truly, I thought that I had reached cheese heaven.

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