Beautiful Bursa figs

These speciality Turkish figs enjoy a short-but-sweet season and they’re at their best right now – so there’s no excuse needed to try our delicious recipe ideas and simple serving suggestions

Get figgy with it

Blink and you’ll miss Bursa figs – they’re only available in store for a short season, starting in September, but they’re well worth the wait. With smooth skin and soft, honey-sweet purple flesh peppered with crunchy seeds, these larger-sized figs are an autumnal treat in sweet and savoury dishes alike.

Their jammy, fragrant flavour is subtle but distinctive, and works well contrasted with salty ingredients – such as blue cheese or parma ham – or paired with similarly aromatic flavours, such as rosemary, honey or almonds.

Pick up a pack in store and try our easy tips and ideas.

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Bursa fig, walnut and goat’s cheese tart

This tart is really easy to make, but looks so impressive. Try changing up the cheese for stilton or ricotta, if you like.

Ingredients (serves 4-6)

1 sheet all-butter puff pastry
1 goat’s cheese log
4-6 Bursa figs, halved
A good handful of walnuts, toasted and roughly chopped
1 egg, beaten
A drizzle of honey, to serve
A handful of rocket, to serve
Cracked black pepper, to serve

Preheat the oven to 200˚C/180˚C fan/gas mark 6. Lay the pastry on a lined baking sheet and gently score a 2cm border around the edge. Prick the centre with a knife. Top the pastry with the goat’s cheese, fig and walnuts. Brush the sides with the beaten egg. Bake for 20-25 minutes, until golden, then finish with a drizzle of honey, some rocket and cracked black pepper.

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A fig, goat's cheese and walnut puff pastry tart

Bursa fig, parma ham and rocket salad

Fragrant and sweet in-season Bursa figs are the perfect pairing for parma ham.

To make this elegant salad, simply pile up figs and rocket on a platter then arrange the ham on top. Season then drizzle over a little olive oil and balsamic vinegar.

You could experiment with different flavour combinations, too – try torn mozzarella and black pepper with a little prosciutto, or soft roquefort with toasted walnuts along with honey and mustard dressing.

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