Grilled Figs With Ricotta And Thyme Honey

By Sophie Dahl

Earthy, salty and sweet. A holiday on a plate.

Photography by Jan Baldwin
  • Serves: 2
  • Preparation time: 5 minutes
  • Cooking time: 2 minutes


  • 6 figs, quartered but still whole
  • Tiny dots of unsalted butter
  • 1 tbsp of thyme honey
  • 2 slices of ricotta


  1. Preheat the grill. Wash the figs and carefully cut them open – score them twice. Dot each one with a mini amount of butter and do the same with the honey – just a quick drizzle on each one, not a monsoon cloud.
  2. Put on a baking tray/cookie sheet under a searing grill for two minutes. Serve with a slice of ricotta, draped with another dignified slip of honey.