Bunty’s Figs with Fresh Pistachio Nuts

In honour of Bunty Allen, who has been supplying me with wonderful figs for the last 14 years, I always preface the menu description of this dish with her name.

This inspired combination of fruit, nuts and fresh goat’s curd makes a deliciously refreshing finish to a meal. If fresh pistachios are unavailable, use regular ones: dry-roast the kernels in a frying pan over low heat until slightly golden, then roughly chop before scattering over the figs.