Kidderton Ash goat's cheese with pomegranate molasses-baked figs and mint

60 minutes


  • 8 fresh figs, ripe
  • 3 tbsp of pomegranate molasses
  • 1 tbsp of honey
  • 1 tbsp of lemon juice
  • 1 pinch of salt
  • 1 goat's cheese log
  • 1 bunch of mint, (small) leaves picked


Remove any stalks from the figs, cut in half and arrange on a baking tray, cut-side up
Mix the pomegranate molasses, honey, lemon juice and salt with a splash of water and pour over the figs, making sure each one absorbs some of the marinade. Leave for at least 20 minutes
Preheat the oven to 180°C/gas mark 4
Bake the figs for 30 minutes, then divide between 4 plates. Break the cheese into rough pieces and arrange around the figs, topping with mint leaves and some juice from the roasting tin