Angela Hartnett's tagliatelle with figs, goat's curd and mint recipe

Figs are still just about in season, so snap up the last of the crop if you want to hang on to that summer feeling.

I first tasted a variation of this when my sister-in-law Nicole cooked it on holiday a few years ago. It was deliciously fresh and light, served with a green bean salad.

When I quizzed her on the recipe, she confessed it came from the River Cafe ladies, Ruth Rogers and Rose Gray, so thanks to them for the inspiration. Sometimes I like to change it slightly by adding some ham at the end, but it's your call how you eat it.

Serves four as a starter.

350g dried egg tagliatelle
100ml olive oil
8 figs, sliced, skin on
100g goat's curd, broken up
1 tbsp chopped mint
Freshly milled salt and pepper
Freshly grated parmesan cheese

Cook the pasta in a pan of salted boiling water, as per the packet instructions.

Meanwhile, gently warm the olive oil in a deep sauté pan, add the sliced figs and lightly heat for two minutes.

Drain the pasta when ready, and mix with the figs and oil. Finish with the mint, goat's curd and freshly milled salt and pepper. Serve immediately with grated parmesan.

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