Pickled figs

1) Begin by slicing the figs finely, cutting away the hard stems. Place the sugar, vinegar and chillies into a pan with the figs and warm gently stirring until the sugar dissolves.

2) Now simmer gently for 3 to 5 minutes to allow the figs to begin to soften. If the mixture is very dry add more vinegar.

3) Allow the pickle to cool a little before potting into sterilized jars and covering with vinegar proof seals.

4) Keep the figs for about four weeks before using them.

Cook's Notes: These figs are delicious with smooth pates, game terrines or a hard cheese like mature Cheddar, as useful at Christmas as they are on summer picnics.