Wine-poached figs with feta

Name: Wine-poached figs with feta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 125 ml German Riesling; 2 tsp caster sugar; ½ tsp cumin seeds, cracked using a pestle and mortar; ½ tsp coriander seeds, cracked using a pestle and mortar; 4 Speciality Figs; 1 tbsp olive oil; 200 g feta; 20 g pack dill, fronds picked; 20 g pack mint, leaves picked, large leaves torn; Flatbreads or toast, to serve

Ed Smith's recipe for gently spiced figs sit alongside salty feta and handfuls of herbs – just add warm flatbreads or toasted sourdough.

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Vegetarian

Serves2
CourseStarter
Prepare15 mins
Cook15 mins
Total time30 mins
Pluschilling

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125ml German Riesling
2 tsp caster sugar
½ tsp cumin seeds, cracked using a pestle and mortar
½ tsp coriander seeds, cracked using a pestle and mortar
4 Speciality Figs
1 tbsp olive oil
200g feta
½ x 20g pack dill, fronds picked
20g pack mint, leaves picked, large leaves torn
Flatbreads or toast, to serve

Put a small saucepan over a medium-high heat. After 30 seconds, pour in the wineand bubble to reduce by ½ (4-5 minutes). Add the sugar and spices, then reduce theheat. Cut a cross in the top of each fig, stopping halfway down; lower into the liquid.
Cut a circle of baking parchment the same size as the pan lid, scrunch it up, then flatten it and put it loosely on top of the figs and liquid. Gently simmer for 10 minutes until the fruit is soft but still intact. Transfer the figs to a small container and strain the hot juices over the top, discarding the spices. Add a pinch of salt to the middle of each fig and drizzle with the oil. Cover and chill for 1 hour (or up to a day ahead).
Divide the feta between plates, adding the jammy figs. Spoon over the syrup fromthe container and scatter over the herbs. Serve with flatbreads or toast.