Apricots
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Here's a fruit that cannot be grown without warm sunshine, so we have to rely on Mediterranean countries for supplies.
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.
Serves 6Apricot Hazelnut Meringue Cake
This lovely, cheap-to-make cakes looks really impressive and will be a huge hit with meringue fans! The ground hazelnuts add extra flavour and nuttiness. Great with a cup of tea…
Apricot Crumble Cake
Sponge base, fruit filling and crumble topping: this scrummy dessert doesn't know if it's a cake or a flan, but either way it keeps really well and is a good recipe to have up your sleeve.
Serves 6A Mixed Grill with Apricot Barbecue Glaze
Use whatever meats you like, and chicken: the most important element is this lovely tangy, fruity glaze that lifts a barbecue into another realm…
Serves 2Spiced Pork Kebabs with Apricots
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.
Makes three 1 lb (350 ml capacity) jarsDark Apricot and Almond Conserve
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!
