Maggie Beer

Figs in Vine Leaves

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Step 1: Wash the vine leaves very well, under running water.

Step 2: Place a small pot with Verjuice and water on the stove over a high heat and bring to the boil. Blanch vine leaves for a minute. If leaves are young, up to three minutes, if leaves are older (longer and dark green). The Verjuice will enhance the flavour of the leaves. Similarly, if the figs you plan to grill are a little green and firm, simmer them in Verjuice for 5 minutes then drain them off.

Step 3: Make a cross cut on the top of the fig and gently open and place ten grams or a heaped teaspoon of goats cheese into the centre of each fig and season with sea salt and freshly cracked black pepper.

Step 4: Lay the vine leaves out flat and lightly oil each side. Place a fig into the centre of each vine leaf and bring the ends of the leaf up to the top of each fig.

Step 5: Using two toothpicks for each fig, skewer the leaf through the top of the fig to create a parcel. Grill over hot coals or a hot griddle plate, turning once, until the leaf is crispy and the fig soft. Drizzle with Extra Virgin Olive Oil to serve.


  1. 8 vine leaves young, fresh and tender
  2. 100ml water
  3. To taste sea salt
  4. 60ml Extra Virgin Olive Oil to coat leaves and to drizzle for serving
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