Fig season, this year, coordinated rather well with my learning how to make pasta. Well, you can probably see where this is going right? Here’s a couple of recipe simple ideas that I can heartily recommend.

Simply boil pasta for around 4-5 minutes until al dente, remove from the saucepan and drain. Meanwhile, cut figs into slices of eighths and grill for a few minutes to release their juices.

Add a lump of n’duja to the pan in order to warm through and melt a little, then return the pasta and toss with the torn mozzarella and basil leaves and three quarters of the grilled figs.

Add the remainder of the figs to serve as they’ll have retained their shape more pleasingly than those that have been smooched with the pasta mess. Season with plenty of cracked black pepper.

Gorgonzola, fig and cacao nibs – I like that this is a delicate balance between sweet and savoury; the creamy but piquant gorgonzola has enough saltiness to win the tussle though.

As before, boil pasta for around 4-5 minutes then drain, meanwhile grill the eighthed figs lightly.

Return the pasta to the pan, add a large chunk of broken up gorgonzola, a knob of butter, seasoning and most of the figs, then toss to coat.

Finish with the remaining pieces of fig and scatter across the cacao nibs.

Oh, and here’s a cheeky little toastie. Well, just because; who doesn’t love a toastie? N’duja, lincolnshire poacher & sliced fig; it was GOOD.

You might also like: Greengage, Cobnut and Stem Ginger Cake

The post Of Pasta & Figs first appeared on The Faerietale Foodie.

I’ve been to some great restaurants this year and some terrible ones, some fancy and some more basic, but I’m a simple creature at heart and quite often all I really want is something comforting betwixt two slices of bread. You’d think finding this whilst out and about wouldn’t be a problem, especially since toasties are having a bit of a moment around town. But, as I’d previously found with doughnuts, they’re all too often to be found lacking, tear inducingly dull and badly assembled. Toasted sandwiches are not hard to get right, but it appears, diabolically easy to get wrong. I mean, who really wants a clump of ham and cheddar? Soggy tomato? Really? I know simple is sometimes best but NOT ALWAYS and only when the ingredients are outstanding (as they should be quite frankly) – at least put something else in there, even if it’s just some herbs, chutney, freshly cut tomato, spring onion, whatever. Also, fill evenly, I expect spreads all the way to the edges and I want an equal amount of filling in each and every bite – no-one wants naked toast.

You know that’s why I started making doughnuts don’t you? Because I was so bored and disappointed with everything else out there; just jam or custard; where were the curds, the pistachio creams and boozy jams? It remains that my favourite toasties are still the ones make at home.

I’m being overly ranty. Of course Kappacasein do an extraordinary beast, the bench mark for toasties, Sager and Wilde always have a great one on at their wine bar and the ones at Embassy East are very much worth a try. I just mean that on the whole toasties are disappointing when they should be a delight, small details too often ignored and SO uninspiring.

I wrote an ode to them once – well, sandwiches, but nearly.

So, I’m seeing 2014 off with this one and, as with many things, I’ll likely overdose on the combo till I’d rather stick pins in my eyes than eat it again. I’m like that – addictive personality and all that.

N’duja, Goats Gouda & Ewe’s Cheese, Truffle Honey and Sage Leaf Toastie

Cut two slices from a soft white loaf and butter the exterior sides.

Spread n’duja onto the unbuttered side of one, drizzle with truffle honey then pile on great handfuls of grated cheese, much more than looks decent. I used a combination of a sweet and tangy goats gouda and a semi soft ewe’s cheese, you could go regular goats cheese but you won’t get the alluring cheesy dribble and stringyness that I love in a good toastie. Finally add a couple of sage leaves to the top before putting in a sandwich press, they fry up all pleasingly crisp in the external layer of butter.

(I bought my n’duja and truffle honey in the foreign section at M&S but you can get both at various farmers markets and Borough Market and the n’duja at L’Anima Cafe is pretty unbeatable)

Always leave to toast for longer than you think it needs, till the n’duja melts and the cheese oozes out of the sides into molten pools.

Happy New Year!

The post N’duja, Goat & Ewe’s Cheese, Truffle Honey & Sage Toastie first appeared on The Faerietale Foodie.