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Mint a key ingredient in a tagliatelle dish

Chefs looking for flavour parings to create a new tagliatelle dish might want to consider figs, mint and goat's curd.

The dish was shared with the Guardian by professional chef Angela Hartnett, who said her sister was inspired to try cooking it by Ruth Rogers and Rose Gray of London's River Cafe.

While boiling tagliatelle pasta, figs are fried in a pan with olive oil.

"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," Ms Hartnett remarked.

When all these ingredients are prepared, they are mixed together in a pan with mint, goat's curd, salt and pepper.

The final serving suggestion was to top the completed meal with grated parmesan cheese.

Ms Hartnett was awarded an MBE in 2007, the same year her first cookery book - Angela Hartnett's Cucina: Three Generations of Italian Family Cooking - was published.

Related Products: Cracked Black Pepper, Mint Sauce, Sea Salt

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