I lifted this recipe direct from the August edition of Olive magazine, just because it looked interesting in addition to using two ingredients I’ve never used before, Mascarpone and Maple syrup.

Get some fresh figs, cut them crossways about three quarters of the way down and put in a baking tray. Stick a little knob of butter in each fig, drizzle with maple syrup and scatter nuts over the top (the recipe used walnuts, but I added pecans as well, as I thought they’d go better with the maple syrup). Bake in the oven at gas mk 6 (200C, 400F) for 20 mins.

Serve with some mascarpone mixed with a teaspoon of vanilla extract. I quite liked this one, although it’s not quite as nice as the fig tart I’ve made before (yet to be aired on this website!).