A Taste of Late Summer: Baked Figs with Shilling Cheese, Lavender Honey and Toasted Hazelnuts
A Taste of Late Summer: Baked Figs with Shilling Cheese, Lavender Honey and Toasted Hazelnuts
There’s a moment at the close of August when the evenings shift. The air cools just enough to call for something warming, yet the markets are still brimming with late summer fruit. Figs, in particular, seem to sum up this in-between season; soft, fragrant, and just as at home in a simple fruit bowl as they are on a fine dining table.
At Salters Events, we love recipes that carry a sense of occasion while still being effortless to prepare. This one does exactly that. Baked figs paired with Shilling, a delicate ewe’s milk cheese from our friends at Rennet & Rind, finished with a drizzle of floral lavender honey from From Field and Flower, a scattering of toasted hazelnuts, and served with slices of our homemade sourdough bread. It’s the kind of dish that works beautifully as a starter for a dinner party, or as a centrepiece on a rustic sharing board with friends.
Baked Figs with Shilling Cheese, Lavender Honey and Toasted Hazelnuts
Serves 4 as a starter
Ingredients
8 ripe figs
150g Shilling ewe’s milk cheese (Rennet & Rind)
2 tbsp lavender honey (From Field & Flower)
1 tbsp olive oil
A pinch of sea salt
A few sprigs of fresh thyme
Freshly cracked black pepper
40g hazelnuts, lightly toasted and roughly crushed
Slices of homemade sourdough bread, toasted or warmed
Method
Preheat your oven to 180°C (160°C fan).
Gently wash and dry the figs. Using a sharp knife, cut a deep cross into the top of each fig, stopping just before the base so they open like petals.
Place the figs snugly into a small baking dish and drizzle with olive oil. Scatter with thyme sprigs and a light pinch of sea salt.
Roast for 12–15 minutes until the figs are soft and beginning to caramelise at the edges.
Remove from the oven and tuck a small wedge of Shilling cheese into the centre of each warm fig.
Drizzle with lavender honey, then sprinkle over the crushed toasted hazelnuts. Finish with a crack of black pepper.
Serve immediately with slices of sourdough bread to scoop up the soft, fragrant filling.
Why This Dish Works Now
Late summer entertaining is all about balance. You want food that still feels light, but with enough depth to hint at the autumn ahead. The figs bring natural sweetness, the Shilling adds creaminess with a delicate tang, the lavender honey ties everything together with a whisper of floral fragrance, and the toasted hazelnuts provide crunch and warmth. Pair it with sourdough straight from the oven, and you have something that feels both rustic and refined.
Whether you’re hosting a small gathering at home or planning an autumn event with us at Salters Events, dishes like this remind us why eating seasonally always feels right. Food tastes better when it’s in its moment; and right now, figs with honey, cheese and nuts are at theirs.