Autumn is here in earnest, which means my fridge is constantly bursting with trays of plump figs. I adore the voluptuous, muted purple curves of this photogenic fruit, and its versatility in the kitchen. The luscious, melting flesh of a ripe fig is beautiful nestled in both sweet and savoury recipes: so far I've pan-fried them with almonds, honey and goat's cheese to serve alongside slow-cooked Greek lamb; simmered them into a glorious purple jam with pomegranate juice and molasses; baked them with honey to serve with a biscuit crumble and a scoop of vanilla whipped ricotta...and this. This is possibly my favourite fig creation yet. Grilled with honey until bubbling and impossibly sweet, these beautiful figs sit atop a pillow of labneh, a Middle Eastern cheese made by straining yoghurt until thick and firm. I've used goat's milk for extra tang, to counterbalance the sweet figs, and finished with a scattering of zesty lemon thyme, which works beautifully with dairy. The whole lot makes a glorious breakfast or lunch on top of thick slices of sourdough toast. Click here for my recipe, over on Great British Chefs!