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Thomasina Miers’ recipe for roast chicken legs with sticky figs, red onions and oloroso vinegar | The new flexitarian

The fruitful bounty of a Spanish autumn is showcased in this delicious savoury-sweet roast supper

While travelling through Spain one October, cooking as I went, I was surprised to see how late the fig season was. Sweet, sticky fruit hung from the laden branches by the hundreds, and we ate them everywhere we went – in syrup, with cheese, baked and fresh. My favourite of all, though, were the figs roasted in savoury guises. Here, I bake them with oloroso vinegar, a sweet, rounded sherry vinegar rather like balsamic, which coats the fruit and onions in a sticky, delicious caramel.

UK readers: click to buy these ingredients from Ocado

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