Figs are in season right now, but only until the end of the month! So seize this chance to enjoy their  seriously sweet flavour and crunchy little seeds. I’m not saying you don’t know how to eat figs… but I am saying there are so many ways! A lot of people eat them dried… and we love that too. But there are very few foods as beautiful and versatile as a fresh fig. So, here are our 3 favourite ways to eat figs at HelloFresh.

Did you know?

The Greeks valued figs so highly that they made laws to prevent their export!

Figgy Bircher Muesli

Serves 4 people

Ingredients

• 500ml milk
• 300g plain yoghurt
• 175g oats
• ½ banana
• 2 apples, grated
• 50g sultanas
• 50g hazelnuts, ground
• honey

Toppings

• figs

Method:

1. All all ingredients (except figs) together in a bowl and leave them in the fridge over night.
2. Divide between 4 bowls.
3. Cut your figs into quarters and add to the top of your muesli as decoration

Parma Ham, Goat’s Cheese and Fig Crostini

Ingredients:

• Baguette
• Goat’s Cheese
• Parma Ham
• Figs

Method:

1. Cut your baguette into thick slices & toast in a preheated oven (at 180 degrees C) for 10 minutes
2. Spread the goat’s cheese on each slice. Then top with parma ham and figs.

Sweet Potato, Fig  & Rocket Salad

Serves 4 people

Ingredients:

• 4 small Sweet potatoes
• 6-7 tbsp Olive oil
• 40ml Balsamic Vinegar
• 1 bunch Spring Onions, sliced thinly
• 6 fresh figs, quartered
• 150g Feta cheese
• Salt and pepper
• A handful Rocket leaves

Method:

Preheat your overn to 240°C. Peel your sweet potatoes, then half them and cut each half into 4 slices lengthways. Mix with 3 tbsp olive oil, salt, pepper and pour onto a baking tray with baking paper on. Bake for 25 minutes until they’re soft. Take them out the oven and allow to cool

Divide the sweet potatoes equally across 4 plates. Heat up 3-4 tbsp of olive oil in a pot and add the spring onions. Fry at a medium heat and stir. Pour over the sweet potatoes. Share the figs anf rocket across the 4 plates and crumble the feta on top. Now add a splash of balsamic vineger and salt and pepper – and serve.