Roasted Figs with Sweet Sherry Dressing

Chloe Cocker and Jane Montgomery
Serves Serves 4
Print recipe
  • Prep time 10 mins
  • Cook time 15 mins
  • Ready time 25 mins

A quick and versatile dish taken from the Vegetarian Pantry cookbook.

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  • 30 g tablespoons butter
  • 2 tablespoons runny honey, maple syrup or agave nectar
  • 4 tablespoons medium dry sherry (such as amontillado sherry)
  • 8 fresh figs
  • 2 balls of fresh buffalo mozzarella (optional)
  • several large handfuls of wild rocket/arugula
  • 50 g toasted pine nuts


Preheat the oven to 180°C/350°F/gas mark 4.

Put the butter, honey and sherry in a small saucepan and set over a low heat. Heat gently until the butter has melted and the ingredients are well combined and syrupy.

Using a sharp knife, cut a cross through the top of the figs, almost to the base. Gently push in at the base of the figs so that they open out at the top like a flower and put them in a buttered baking dish. Pour the sherry mixture over the figs and bake in the preheated oven for about 15 minutes until the figs are soft.

Put the figs on a serving dish. Tear the mozzarella into pieces and put a few in each fig. Surround with rocket/arugula and scatter over some toasted pine nuts. Pour the juices from the baking dish the top and serve immediately.


Additional notes

Taken from Vegetarian Pantry by Chloe Cocker and Jane Montgomery (Photography by William Reavell). Published by Ryland Peters & Small at £16.99 available from