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Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

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Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

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Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Fettuccine with zucchini flowers, chilli and feta


You'll need

400 gm fresh egg fettuccine 2 tbsp extra-virgin olive oil 2 cloves garlic, thinly sliced 2 small red chillies, seeds removed and thinly sliced 4 Roma tomatoes, seeds removed and thinly sliced lengthways 12 zucchini flowers, thinly sliced lengthways 1 cup (loosely packed) mint leaves, plus extra to serve 100 gm soft feta, crumbled

Method

  • 01
  • Cook fettuccine in a large saucepan of boiling salted water until al dente, drain.
  • 02
  • Meanwhile, heat oil in a large frying pan, add garlic and chilli and cook for 2 minutes or until starting to colour. Add tomatoes and zucchini flowers and cook, stirring gently, for 2 minutes or until heated through, season to taste with sea salt and ground black pepper. Add pasta and mint to frying pan, toss to combine and serve scattered with feta and mint.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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