Recipe: Perfect Nigel Slater's Pig & Fig

Nigel Slater's Pig & Fig. Few culinary bedfellows are quite as cosy as these two, says Nigel Slater. Nigel Slater demonstrates straightforward, down to earth cooking, filmed at his home vegetable patch and on friends' allotments. Each programme takes us through a week's worth of simple suppers. enter.

What Didn't: The recipe called for sirloin. Pork and apple is a winter classic. But now just swap the apple for the sweet-sharp tang of gooseberries and summer greens. You can cook Nigel Slater's Pig & Fig using 6 ingredients and 7 steps. Here is how you cook it.

Ingredients of Nigel Slater's Pig & Fig

1. It's 1 packet of 4 medium- or 5 small-sized figs, halved.
2. It's 220 ml of dry apple cider.
3. It's 2 of medium sized pork chops.
4. Prepare of Oil of choice (butter or avocado).
5. You need of Salt & Pepper.
6. You need Dash of Rosemary (optional).

The three little pigs I got to know last summer. On the chicken, Slater notes, "Sometimes you can find raw diced chicken at the butcher's or supermarket, but if not, then a mixture of thigh and breast, coarsely diced, is fine too." Nigel Scullion in Darwin as he announces his retirement from politics. (ABC News: Mike Donnelly). Nigel Scullion poses with the NT's traditional owners after a meeting with the Northern Land Council. We love Nigel Slater, how passionate, excitable and animated he is about food.

Nigel Slater's Pig & Fig instructions

1. Season both sides of the pork chops with salt, pepper and rosemary..
2. With the hob on medium-high heat, add the oil and thoroughly brown both sides of the pork chops. NOTE: Do ensure that the pan is quite hot before adding in the meat in order to achieve that beautiful, golden brown sear..
3. Once the pork is nicely browned on both sides, add dry cider..
4. Allow the cider starts to bubble, then turn down the heat and let sit for about 2-3 minutes..
5. Place figs into the pan and cover with a lid. Cook for another 5 minutes or so..
6. After 5 minutes, uncover the pan and continue cooking until the cider sauce has reduced to half its volume..
7. Serve with sides of potatoes or greens..

The food writer embarks upon a Middle Eastern culinary adventure to explore some of the oldest and grandest cuisines in the world. Some of these foods have spread around the world. This recipe is from Greenfeast: Spring, Summer, by Nigel. Spices of life: Nigel Slater's lamb cutlets with yoghurt and mint. Photograph: Jonathan Lovekin for the Observer.

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