It's fig season! Or at least it is at time of writing. By the time I hit 'publish', it may have passed by again. These little beauties are so delicate and soft, but there's only ever about two days of the year when we get them, so take advantage. I like them with proscuitto and goat's cheese, or for breakfast as below, drizzled with honey and dusted with cinnamon and served with a dollop of Greek yoghurt.