Figs & Ricotta


6 figs, quartered but still whole

Tiny dots of unsalted butter

1 tbsp of thyme honey

2 slices of ricotta



Preheat the grill. Wash the figs and carefully cut them open – score them twice. Dot each one with a mini amount of butter and do the same with the honey – just a quick drizzle on each one, not a monsoon cloud. Put on a baking tray/cookie sheet under a searing grill for two minutes. Serve with a slice of ricotta, draped with another dignified slip of honey.

Recipe, Miss Dahl’s Voluptuous Delights by Sophie Dahl


Charlie's Tips: 

Good quality normal honey is fineBuffalo ricotta makes all the differenceIf you suffer from hay-fever, buy local honeyRandom fact: it takes a bee one whole lifetime to make a teaspoon of honey (mind BLOWN)


Pairs perfectly with:

MOVIE: Its Complicated

DRINK: A Ginger Spritz. A glug of Charlie's Ginger Shot (find the recipe on our highlights!) topped with San Pellegrino, served over ice, with a slice of lemon. REFRESHING!