Apricots were first cultivated in Japan; ground apricot kernels (not almonds) are used in amaretto and amaretti biscuits; Turkey is the world's largest producer; apricots are extremely high in carotenoids (antioxidants) which help protect against heart disease and cancer.
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.
For any special occasion, give this traditional classic pud a luxurious twist with the addition of whisky-soaked raisins.
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!
Use whatever meats you like, and chicken: the most important element is this lovely tangy, fruity glaze that lifts a barbecue into another realm…
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.