WE’VE been enjoying lots of fresh figs this year. They’ve been so much cheaper than in previous seasons and are so versatile served either as a dessert, or our favourite fig dish, baked with blue cheese with a salad or as an entrée.
A cook's journal
For Wonthaggi's Jan Cheshire, good cooking starts in the garden with fresh, seasonal vegetables, herbs and fruit. Jan shares food tips and some of her favourite recipes.