Riverford Wicked Leeks
Figs baked in honey, lemon and cinnamon  recipe image

Print Figs baked in honey, lemon and cinnamon

Figs are new to Riverford and totally moreish. They’re great cut into wedges and added to salads, or stuffed with ricotta and wrapped in an air-dried ham before roasting until soft and the ham crispy. Or try this baked version. Great on its own for breakfast with a dollop of thick yoghurt and granola too if you like, or serve as a light pudding with yoghurt or mascarpone.

Depending on how many figs you want to eat, it will serve 2-3, but will easily scale up to feed a crowd for an easy dinner party dessert.


  • 6 figs
  • 25g butter
  • 2 tbsp clear honey
  • 1 tbsp lemon juice
  • 2 good pinches ground cinnamon
  • Thick Greek yoghurt & granola (optional for breakfast), to serve


  1. Preheat oven to 190˚C/Gas 5. Cut a cross in the figs, about ⅔ of the way through, keeping the base intact. Grease a small baking dish or ovenproof pan with a little of the butter. Lay the figs in the pan. Try to keep them as upright as you can.
  2. Pop the rest of the butter in a separate small saucepan, with the honey, lemon juice and cinnamon. Heat gently to warm the honey and melt the butter, then pour it over the figs
  3. Bake for about 10-15 minutes, until the figs have just softened. Serve drizzled with the cooking syrup, with a good dollop of thick yoghurt and if using, sprinkled with granola.
want to cook with fresh ingredients? try one of our award winning veg boxes