Couldn't resist pairing some very ripe figs from the Pitshanger Lane greengrocer's with some ripe tomatoes and courgettes from the garden in a quick lunch before heading into London for a bit of 'culture'. Serves 2
3 Ripe Figs
Small chunk of blue cheese
6 Cherry or small plum tomatoes
1 Small round courgette (or a normal one)
1/2 a lemon
1 tbsp Olive Oil
Pre-heat the oven to about 150C.
Slice the courgettes length about the thickness of a pound coin (about 3mm for all of those who don't have Pound coins). Mix together the thyme, lemon juice, salt, pepper and olive oil. Griddle courgettes in a ridged pan for 5 or so minutes on each side, adding the tomatoes towards the end.
Meanwhile cut a cross in the top of each fig (to about half-way down), squeeze gently and put 1/3 of the blue cheese in each. Put in the oven for about 7 minutes until the cheese has melted.
Arrange nicely on plates with a few parmasan shavings, a drizzle of balsamic vinegar and any marinade that is left.