The Apricot Special

Stone fruit season loading

I am thrilled that apricots are coming back into season. Not only because the little beauties are majorly delicious, but also because they mark the first new arrival to my fruit rotation in quite some time. And unlike the citrus and forced rhubarb that tided me through the winter months, apricots arrive with promise of sunnier days and further bounty. The first in the brigade of stone fruits that will come into season in quick succession, seeing us happily through to the autumn. Here are some good ways to make the most of them.

Green bean, apricot & lentil salad

The fennel seed roasted apricots get wonderfully jammy and really liven up the dressing.

Recipe
Makes 3 portions

400g trimmed extra fine green beans
250g cooked green or brown lentils
100g unsliced bread (ciabatta or similar), roughly torn into chunks
4 apricots stoned and quartered
1 heaped tsp fennel seeds
few sprigs thyme
1 red onion, sliced into thin wedges
1.5 tsp Dijon mustard
2 tbsp white wine vinegar
Olive oil
Salt & pepper

1. Preheat oven to 175c / 350F fan

2. Place the apricots in a small baking dish, scatter over the fennel seeds and thyme, drizzle with olive oil and bake until the apricots are soft and fudgy (around 20 mins)

3. Toss together the bread, red onions, a little thyme, olive oil and salt. Place on a baking tray and cook until the bread is golden and the onions have softened (around 20 mins)

4. Meanwhile bring a large pan of salted water to a rolling boil. Add the green beans, cook until tender a drain. Refresh in cold running water (or iced water if preparing in advance)

5. In a large mixing bowl whisk together the mustard and vinegar. Slowly stream in 3 tbsp olive oil while whisking

6. Stir the lentils and beans into the dressing, then the bread and onions, then the apricots, then the rocket. Season to taste

Apricot bircher muesli

A really excellent thing have waiting in the fridge of a morning.

Recipe
Makes 2 portions