“The way of the fig leads to hell” is one of my favourite ancient inscriptions found on the streets of old Naples. Sadly, for my salvation, I am firmly a fig fan. Who can resist roast figs with pork, fig and amaretto cheesecake, or fig tarts with burnt fig ice cream? Figs really sing paired with cheese, whether stuffed with white Castello, wrapped in prosciutto and chilled in the fridge before baking; tumbled, ripe and raw, in a salad with bitter radicchio, orange segments, walnuts and a salty feta; or grilled with a brushing of balsamic and tossed with rocket, hazelnuts and salted ricotta, burrata or mozzarella. Go figure.