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Recipe Inspiration from Waitrose





 

Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, Figs?



The recipes are divided into three courses, so you can take your pick, and easily prepare your own meal.


See more Recipes from Waitrose


Starters


Heston's speck and caramelised fig flatbread topping

You can prepare the toppings up to 2 hours ahead but only assemble the croutes just before serving.

  • Preparation time: 30 minutes
  • Total time: 30 minutes 

Makes: 8

Ingredients

 

For the mustard mayonnaise:

75g mayonnaise
25g Dijon mustard
½ tsp white wine vinegar
Salt

For the caramelised figs:

50g Tate & Lyle Fruit Sugar
2 figs, quartered

To serve:

1 flatbread
8 slices Austrian Mountain Schinkenspeck or Serrano ham
4 cornichons, halved lengthways
Shaved Parmigiano Reggiano

Method

  1. Mix together the mayonnaise, mustard and vinegar until well combined and season with a little salt. Spoon into a piping bag and set aside in the fridge.

  2. Place a frying pan over high heat. Meanwhile, spread the fruit sugar out on a flat tray or plate to make an even layer. Place the figs, cut-side down, on the sugar and allow to stand for 5 seconds

    .

  3. Once the pan is hot, cook the figs, sugar-side down, for approximately 45 seconds, until caramelised. Place skin-side down on a plate and allow to cool.

  4. Pipe the mustard mayonnaise diagonally across the surface of the cooked flatbread. Roll the slices of ham and place on top of the sauce. Place a wedge of fig next to each rolled ham. Garnish with the cornichons and Parmigiano Reggiano shavings. Cut into 8 pieces and serve.


Domaine Paul Blanck Auxerrois Vieilles Vignes


An arresting Auxerrois from a vineyard of old vines that produce low yields of very concentrated, flavourful grapes. Rich in flavour but appetisingly savoury and dry, this has great depth, minerality and freshness.



Figs with prosciutto

 

 

  • Preparation time: 5 minutes
  • Total time: 5 minutes 

Serves: 6 - 8

Ingredients

  • 6 ripe fresh figs
  • 80g pack Italian Prosciutto Crudo, each slice halved lengthways
  • Fresh basil leaves
  • Extra virgin olive oil
  • Balsamic vinegar 

Method

  1. Halve the figs and arrange on a platter, cut
    side up, with twists of prosciutto. Tuck in a few basil leaves. Drizzle with olive oil and balsamic vinegar. Season with freshly ground black pepper.

Cook's tip

Make these fig bites vegetarian by replacing the prosciutto with pieces of torn buffalo mozzarella.



Pecorino Terre di Chieti


Pecorino is a lesser-known indigenous Italian varietal, and this is a delightful, Italian wine with plenty of style and character. There are fresh, tropical notes on the nose, a delicate florality and an enticing minerality on the finish.


Herby goats' cheese and sticky figs on toast

 

  • Preparation time: 10 minutes
  • Cooking time: 5 minutes
  • Total time: 15 minutes 

Makes: 12

Ingredients

  • 125g dried or fresh figs, cut into 12 pieces or wedges
  • 2 tbsp balsamic vinegar
  • 1 tbsp cranberry jelly
  • 150g soft, spreadable goat's cheese
  • 3 tbsp chopped mixed herbs, such as chives, parsley and mint
  • 12 Krisprolls

Method

  1. Put the figs in a frying pan with the balsamic vinegar. Place over a medium heat and cook, tossing, for 2 minutes, until glazed. Add the cranberry jelly and cook for another 2 minutes till the figs are really sticky.

  2. Mix the goat's cheese with the herbs and spread on to the Krisprolls. Top with a warm sticky fig and some pan juices, and serve.

 


Paul Blanck Gewurztraminer


Accomplished and fine Gewürztraminer with white flower and violet aromas followed by an exotic palate of fresh lychee, fruit, subtle ginger spice and a backnote of sweet Turkish delight. Poised and elegant throughout.


 


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