I am feeling pretty rubbish at the moment as I try and shake off the tail end of a rather unpleasant bug (3 days of constant nausea anyone?!) but it’s the start of a new week so I am trying to look ahead and hope I’m back to normal soon enough.
This weekend, we headed down to the seaside to see my parents.
I wore my new red bowler hat which was a complete impulse buy and I’m still not too sure I can pull off!
My dad cooked his usual medley of ribs, chicken wings and amazing egg fried rice – I was absolutely gutted I felt so poorly as I couldn’t manage a bite of it and usually I am helping myself to seconds!
We had bacon butties on the seafront, all wrapped up on a chilly morning.
I fell a little bit more in love with my parents’ chickens and am continuing to work on Ian about getting some of our own.
As we get ready to bid September farewell (and ask ourselves how it is already October?!) I have a lovely warming pudding recipe to share with you today. September and October are when figs are at their best so this is a great seasonal dish and so simple to prepare.
How to make it
- Preheat your oven to 180°C, Gas Mark 4
- Slice your figs in half and lay them face up in an ovenproof dish
- Drizzle over a generous teaspoon of honey per fig
- Sprinkle a pinch of cinnamon over the figs
- Bake for 15-20 minutes (really ripe figs may only need about 10 minutes so keep an eye on them!)
- Serve warm with ice cream