There are a handful of moments on the culinary calendar that feel like striking gold: rhubarb in January, peas and broad beans in spring, summer cherries and tomatoes, and, for just a few short weeks in late-summer, figs. Typically, they might be torn over yoghurt and granola for breakfast or baked into a tart with frangipane, but they belong in the savoury kitchen, too. Combined with salt, savoury ingredients and a little vinegar, a good fig will bring a gorgeous sweet-sour note to your dinner table.
