"Figs are best eaten raw, but only when they are soft and ripe, and at their peak," says Ronna Welsh, author of The Nimble Cook and chef/owner of Purple Kale Kitchenworks, a cooking school in ...

Simmer very gently until the figs are tender and all the liquid has reduced. Leave to cool. Place the olives, anchovies, capers, lemon juice, mustard and cooked figs in a small food processor and ...

Deglaze the pan with the white wine, continue to cook until the volume of the liquid has reduced by half. Add the chopped figs and chicken stock, season to taste. Whisk in the remaining butter ...

Place the prepared figs onto a baking tray and cook for 8-10 minutes, or until the cheese has melted and the Parma ham is crisp. To serve, divide the rocket leaves among four serving plates.

Cook figs, brown sugar and red wine in a pan on medium heat until the red wine has been reduced to a syrup consistency and the figs are cooked through. Cook the legs in an oven at 180 degrees for 5 ...

Blend them until they become a smooth paste. 2. Take a pan and add ghee to it. When it’s hot, add the figs paste and cook it for 7-8 minutes, or until it starts to leave the sides of the pan. 3. Now ...