You know what I like about this dish? It’s the contrasts, the surprises you get when you take a mouthful. Like the way the squash dissolves into a sweet caramel mush in your mouth, whereas the fig is slightly crunchy, almost vegetable like as it bursts between your teeth.
Throw in the salty cheese, a citrussy-sharp, sweet and slightly hot glaze and you have a melange of tastes and textures that really ought to collide messily. But they don’t. Sure, they clamour for attention, but all that taste and texture walks a finely balanced pathway, never straying. Continue reading
