My passion for figs is similar to my passion for tomatoes; it starts out all guns blazing, only to die a sudden death after the second consecutive week of thrice-daily consumption. Figs are pure nectar, either eaten straight from the tree still warm from the sun, in a salad with proscuitto or Bayonne ham, in Greek yoghurt with almonds, or with ice cream and hot honey sauce…
Once your two weeks are up and you would rather gnaw your own arm off than eat another fresh fig,  you can make jam. This jam is reasonably healthy because it isn’t too sweet and the cinnamon regulates your insulin reaction to the sugar there is. Figs are a great source of minerals, vitamins and antioxidants.
A few words of warning: the first is that jam sticks to pans if left unattended. My husband made an enormous pot-full, left it to simmer and then went to mend a fence (as you do!). Consequently, not only was I exposed to some very rude words, but also the unbearably grating sound of metal scrubbing metal for most of the evening. The second is to make sure to remove the fruit-picking ladder from underneath the tree every evening. Hens may not be very bright, but if the reward is delicious enough, they will find a way to climb a stepladder…
Ingredients
1 kilo of fresh figs
500g cane sugar
30g fresh grated ginger
2 tsp cinnamon
half a lemon
200ml water
Cut the figs into quarters and add to the water in a large saucepan (preferably non-stick!). Cut the (washed) lemon into small pieces and add to the saucepan. Finally add the sugar, ginger and the cinnamon and gently bring to a simmer. Stir frequently and leave to simmer for about an hour. Transfer into sterilised jam jars.

There seem to be an awful lot of irresponsible parents around here. They have countless offspring and then leave them to fend for themselves while they go off galavanting, without even taking the time to check that their babies can fly properly first.
Luckily Léo, my son, is here to rescue them; He has a knack for finding himself in the vicinity of their nests when they tumble out and he snatches them up before sharp canines, beaks or hooves can cause irreparable damage. He feeds and waters them, gives them a bed in his bird youth hostel and then teaches them to fly. The only thing his hasn’t yet mastered is a feeling of satisfaction and contentment when they fly away from him for good; tears are shed. 🙁
In honour of our quick-to-learn, high-flying baby birds I created this delicious sundae. The only thing that is slightly unhealthy is the ice cream but as long as you use a good-quality full-fat one without too much sugar or additives it’s well worth the sacrifice.  Ice cream also has fairly low GI, lowered further by the addition of the yoghurt, nuts and seeds. The rum aids digestion – that’s my excuse and I won’t be told otherwise. 😉

Ingredients (serves one)
10 cherries, pits removed
Two scoops of good quality vanilla ice cream
Two tablespoons of greek yoghurt
A tablespoon of dark rum
1 teaspoon each of : chia seeds, cocoa nibs, pumpkin seeds, dessicated coconut
2 teaspoons of raisins
2 teaspoons of chopped almonds
2 squares of 80% cocoa dark chocolate
1 teaspoon of coconut oil
Melt the dark chocolate with the coconut oil and a tablespoon of water over a low heat. Prepare the sundae, starting with the cherries, then adding the ice cream, yoghurt, rum and raisins, followed by the seeds, cocoa nibs and coconut. When the hot chocolate sauce is melted, pour it over the ice cream, yoghurt and seeds and finally add the chopped almonds.