This has been my breakfast of choice over the past few weeks. These lovely dark-skinned figs have been in the shops for about 25 pence each, and I’m making the most of them whilst they are still in season. I love the preserved ginger – a delightful little kick first thing in the morning.


  • 4-5 stoneless, partially rehydrated prunes 
  • the zest and juice of half an orange
  • 1 ball of stem ginger (the kind you buy preserved in a jar with ginger syrup), sliced
  • a drizzle of ginger syrup
  • 2 fresh figs, sliced

Ideally, this should  be prepared the night before, to allow the prunes to soak up the lovely juices: simply add the figs just before eating.

SERVES 1 (no-one else in my family will even consider eating this).