Make the most of autumn’s harvest with a seasonal salad of sticky and sweet, salty and creamy flavours While we are still, just about, in Europe, I will try to make the most of its delicious ingredients, even if I can’t bring myself to believe the doomsday predictions of frozen imports. Figs seem to crop long into October in Greece and Spain, and I love them roasted in autumnal salads such as this one. As for beyond the end of October, I mean to plant my own fig tree in the back garden as soon as I possibly can, so that I can enjoy this most luscious of fruits, with or without our imminent divorce. Continue reading...
 |
| READ THE ORIGINAL POST AT www.theguardian.com |
