We openly celebrate cured beef from abroad like bresaola (a dry-cured beef speciality from Northern Italy) but, weirdly, South Africans don’t treat biltong with the same respect. Biltong shouldn’t be restricted to a snack in front of the rugby or road-trip fuel. We should celebrate our homegrown speciality cured meat more. For this recipe, I’ve used flavours that know work with bresaola and would be pretty great with biltong too. Cooking the figs releases their sweetness, a neat counter to the salty beef. The result is a quick meal that looks impressive and tastes delicious.