Wine-poached figs with feta

Put a small saucepan over a medium-high heat. After 30 seconds, pour in the wineand bubble to reduce by ½ (4-5 minutes). Add the sugar and spices, then reduce theheat. Cut a cross in the top of each fig, stopping halfway down; lower into the liquid.

Cut a circle of baking parchment the same size as the pan lid, scrunch it up, then flatten it and put it loosely on top of the figs and liquid. Gently simmer for 10 minutes until the fruit is soft but still intact. Transfer the figs to a small container and strain the hot juices over the top, discarding the spices. Add a pinch of salt to the middle of each fig and drizzle with the oil. Cover and chill for 1 hour (or up to a day ahead).

Divide the feta between plates, adding the jammy figs. Spoon over the syrup fromthe container and scatter over the herbs. Serve with flatbreads or toast.