In the beginning, Adam and Eve wore fig leaves

Did you know that the apple wasn't the forbidden fruit; it was actually the sensuous fig! I absolutely love the fig and when they're in season I just can't use them enough. I planted a tree in the orchard at the farm, however, because I am not there a lot when the fruit starts to ripen, the birds beat me to it and consequently I miss out!

Although figs have been grown for thousands of years we still don't know a lot about their cultivation, and this becomes apparent when we look at their morphology. It is most likely a native of Syria and is one of the oldest plants in civilisation.

To ancient travellers, the fruit of the fig was of special value because it could be dried, and drying meant that it could be carried long distances and could be stored. Figs were brought to the west by Phoenician traders along the old silk route, and were spread across Europe by the Romans.

Growing figs

Figs enjoy a Mediterranean climate and love a long, hot dry summer. One of the best times for propagating and planting figs is mid-winter, when they are deciduous. They can be propagated easily from hard wood cuttings about 30-40cm long. These can be placed directly in the ground about half way up the cutting. They will establish roots and even set fruit in their first year

Planting hint

A slab of concrete or slate in the bottom of the planting hole will force a plant to spread shallow roots and encourage it to produce heavily. Conversely, if the fig tree establishes a deep root system it will grow large with a healthy canopy of foliage at the expense of fruit.

Andy Logue, my brother and very clever cook, taught me a recipe with figs which I cook quite regularly and it is a real cinch and tastes unbelievably good.

All you need to do is take your figs and cut them in quarters but not all the way through to the base. Give them a little squeeze at the base so the fig's flesh pops out a little. Stuff the fig with a hefty teaspoon of gorgonzola cheese then wrap each fig with piece of thinly sliced prosciutto. Lay the figs in a shallow baking dish and pour some cream over the top so it comes up the sides about half way.

Bake in a moderate oven until the figs are nice and caramelised on the top and the cream has reduced to a beautiful silky and rich consistency. Serve a couple of figs on each plate on a bed of fleshy rocket and drizzle with honey. Yum!

This take on the classic fig, prosciutto and gorgonzola combination is all about contrasts. Earthy fig meets lactic cheese and salty cured meat.

Picking the perfect fig

When choosing the perfect fig at your local green grocer, look for ripe ones which are slightly yielding to touch but not mushy. Also the base should look moist — dryness indicates the fig is past its prime.

If you are lucky enough to own a fig tree at home, pick the figs as soon as they have gained full skin colour for their variety and when the branch begins to droop with the weight of the fruit.

Figs go with

• Almond

• Brown sugar

• Butter

• Chocolate

• Cinnamon

• Cream

• Dessert wine

• Fresh white cheese

• Goat's milk cheese

• Gorgonzola

• Honey

• Ham

• Prosciutto

• Rocket

• Walnuts

If you own a fig tree, or a neighbour does, and you don't quite know what to do with the abundance of fruit produced, here is a recipe for a very yummy fig dessert.

YOUR SAY: What do you use figs for? Any great recipes to share? Tell us below.