So, what did ever happen to those Italian blackberries and all the rest of my free bounty then, eh?
Well, those perfect, weeny figs were split in two, brushed with olive oil and grilled, before being lightly stuffed with a cube of feta.
That was this evening’s starter.
And the remaining fresh walnuts? They were added to a pan of sizzling rosemary (another Valle D’Aosta steal) and garlic oil and then, as promised, drizzled over bowls of pumpkin soup and topped with crumbled feta.
And did those blackberries end up getting friendly with my stewed apples? Well, lookie here…