When I was growing up, my grandmother had a fig tree in her garden. Figs are a wonderful fruit to savour. As figs do not ripen after picking and have an extremely short shelf life, you don’t often see them at supermarkets.

Luckily I found these figs at my local fresh market this morning.

This striking fruit, with its fresh green or deep purple skin and vibrant deep pink flesh, is a luxurious addition to the autumn table.

Fresh figs are thin-skinned and easily bruised, so they need careful handling and should be wrapped in tissue for travel. Ripe figs are highly perishable and will not keep for longer than three days in the fridge.

I love eating them on their own best – leaving them out in the sun for one hour or so to bring out their delicate scent and flavour.

For more stylish approach, serve them with chèvre or goats cheese as a part of appetiser platter or slice into wedges and toss in salads with bitter leaves.

Alternatively, make a cross slit from the top of fruit and open up to make them look like flower- then dot with a little butter and honey. Put them on a baking tray lined with foil and grill under hot heat until the pulp starts to bubble. Sprinkle cinnamon and chopped pistachio or almonds. Serve warm with crème fraîche or yoghurt – divine!