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The Times & The Sunday Times
The Times & The Sunday Times
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Mozzarella, bresaola and figs

Bresaola is air-dried salted beef, which is sliced paper-thin — a little like a beef prosciutto. The combinations of bresaola and figs, and bresaola and mozzarella, are sharply contrasting in flavour, yet similar in texture (both the mozzarella and the figs are, above all, squishy)
The Sunday Times
The Sunday Times

Make this only when figs are in peak season - my favourites are white figs (fichi bianchi), the ones that come in September, tiny bags of honey bursting through thin skins. Black figs are great, too, but must also be used ripe or not at all.

Serves 1

- 3 slices of bresaola

2 figs, sliced in half

150g mozzarella

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A good glug of extra-virgin olive oil

Freshly ground black pepper

Lay the slices of bresaola on a plate with the sliced figs and a ball of mozzarella. Drizzle plenty of oil over the top and don't be shy with the black pepper, especially on the figs.