Roasting figs is a lovely way to bring out their flavours, especially when at the end of the season they are a little green rather than the delicious deep crimson insides of really ripe black figs. Together with warm honey and fresh thyme, I added a splash of Marsala to enhance the flavours, even though we were having them for breakfast, served with my maple, pecan and cranberry granola and lovely thick Greek yoghurt. A perfect Sunday morning, listening to Sam Cooke and reading the papers, eating my perfect winter breakfast!
