Picked straight from the tree, an apricot can be delightful to eat raw, warm from the sun, but once they arrive here I feel they need light cooking to bring out the best apricot flavour. The season is short – June to August – but dried apricots are now available all year round and can nearly always be used in apricot recipes.
When it comes to preparing apricots, there's no need to peel them – all you do is cut the apricot around the natural line into two halves, then, holding the half containing the stone in one hand, give a little twist and squeeze as you remove the stone with the other hand.
Everyone loves this cake, which is rather special, full of good wholesome ingredients and so easy to make.
Use whatever meats you like, and chicken: the most important element is this lovely tangy, fruity glaze that lifts a barbecue into another realm…
Here you make a spicy apricot puree then marinate the pork for several hours before barbecuing - an unusual way to jazz up some pork kebabs. Serve with spiced basmati rice.
A lovely dark preserve that you can make in the winter months, when fresh fruit is out of season, as it uses dried apricots. Apricots and almonds have a wonderful affinity and this is bound to become a family favourite!
Predominantly fruit, this is a healthy summery dessert to serve to dieters who often feel they miss out on the pudding front. You can use any fruit combination you like - the lemon grass adds a subtle and intriguing element.
For any special occasion, give this traditional classic pud a luxurious twist with the addition of whisky-soaked raisins.
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