apricots

This low-fat salad is full of vibrant colours, textures and flavours. Makes for a great lunchbox or light supper

Crunchy detox salad

broccoli,

ready-to-eat dried apricots,

red cabbage, finely shredded

chickpeas,

sunflower seeds

red onion,

ginger, grated

juice orange

tbsp balsamic vinegar

olive oil

Blanch the broccoli in a pan of boiling water for 1 min. Drain and quickly cool under cold running water, then pat dry with kitchen paper. Put in a bowl with the apricots, broccoli, red cabbage, chickpeas and sunflower seeds.

Put the onion and ginger in a bowl with the orange juice, vinegar and oil. Mix well. Leave for 5 mins to soften the onion, then add to the salad and thoroughly toss everything together.

Sweet parsnips work well with pork in this one pot autumnal warmer – it really needs little or no accompaniment

Pork & parsnip cobbler

vegetable oil

pork

onions,

plain flour

celery sticks, finely chopped

ready-to-eat dried apricot

lemon

orange

Cox's apples, peeled and chopped

garlic cloves, crushed

thyme, rosemary and sage

curry powder

½ tsp ground fennel seed

red wine

vegetable stock

parsnip

self-raising flour

shredded suet

chilled butter, grated

parsley

For the filling, heat 2 tablespoons of oil in a large pan and fry the pork in small batches for 4-5 minutes until just browned, then remove with a slotted spoon and set aside. Add the onions to the pan and fry for 5-6 minutes until soft and golden. Return the pork to the pan and sprinkle in the flour. Cook for 1 minute, stirring well.

Add the celery, apricots, lemon and orange zest, apples, garlic, herbs and spices. Pour in the wine and stock and bring to simmering point, then cover and gently cook for 11⁄4 hours or until the pork is tender. Remove from the heat.

Meanwhile, preheat the oven to 200C/Gas 6/fan oven 180C. Peel and cut the parsnips into 2.5cm/1in dice. Put the remaining oil in a roasting tin and put in the oven for 5 minutes until hot. Tip the parsnip chunks into the roasting tin and coat in the hot oil. Roast in the oven for 30 minutes until cooked through and golden brown. Drain and set aside. When the pork is tender, stir in the parsnips. Spoon into a 2 litre/31⁄2 pint ovenproof dish and leave to cool completely.

For the cobbler crust, sift the flour and season. Add the suet, butter and parsley and lightly mix in with a fork. Make a well in the centre, then add the lemon zest and juice and gently bring together to make a soft and pliable dough. If it is too dry, add a little cold water, but don’t knead the dough or it will become tough. Reduce the temperature to 180C/Gas 4/fan oven 160C.

Roll out the dough on a lightly floured surface to about 5mm/1⁄4in thick. Cut the dough into rounds using a 7.5cm/3in pastry cutter. Re-roll the trimmings and cut out more rounds until all the dough is used up. Arrange the circles of dough so that they slightly overlap on top.

Brush the dough with beaten egg and bake in the oven for 45 minutes until the crust is golden.

Try these lamb steaks with a Moroccan flavour

Lamb steaks with Moroccan spiced rice

basmati rice

½ stock cube stock powder

lamb chops,

onion

garlic

pine nuts

tsp each ground cumin and coriander

Put the rice in a pan with water to generously cover, and add the stock cube or powder. Bring to the boil, then simmer for 10-12 mins, until the rice is tender. Drain well.

Heat the grill and season the steaks or chops. Grill for 3-4 mins on each side until cooked to your liking.

Meanwhile, heat the oil in a pan, add the onion and fry gently for 5 mins until lightly coloured. Add the garlic and pine nuts, then fry until the nuts are lightly toasted. Stir in the spices, then add the apricots and rice and mix well, heating everything through. Stir through the parsley or coriander and serve with the steaks or chops, adding the lemon wedges for squeezing over.

Make the most of summer's sweet, golden apricots with these moreish apricot and pistachio frangipane blondies. They make a perfect treat for afternoon tea

Apricot & pistachio frangipane blondies

unsalted butter

light muscovado sugar

fennel seeds

pistachios

milk

golden caster sugar

Heat oven to 200C/180C fan/gas 6 and butter and line a rectangular baking tin, approx 20 x 25cm. To make the frangipane, beat together the sugar and butter until fluffy, then add the egg and pistachios.

In a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a>, stir together the muscovado sugar, fennel seeds and melted butter with a pinch of salt. Add the egg and stir vigorously, then tip in the flour and half the pistachios and fold until well combined and no streaks remain. Add the milk to loosen.

Spoon two-thirds of the batter into the tin and smooth with the back of a metal spoon or <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">spatula</a>, then arrange the apricot halves on top and press into the batter. Dot the frangipane around the batter too, then top with the remaining spoonfuls of batter so that it&rsquo;s part covering the frangipane and apricots. Scatter over the rest of the pistachios. Bake for 25-30 mins until a skewer comes out with some crumbs that are a little moist, but not raw. Cool completely in the tin, then cut into 12 squares.

Breakfast fruit crisp combines juicy baked fruit with a nutty, crumbly oat topping that&#39;s healthy enough to start your day off right. Dessert for breakfast? Heck yeah!

Breakfast Fruit Crisp

Tbsp all purpose flour

Tbsp unsalted butter, softened

Tbsp brown sugar

cinnamon

salt

oats

almonds

apricots,

tsp vanilla extract

cornstarch

Preheat oven to 350F.

Using your hands, blend together the flour, butter, brown sugar, cinnamon, and salt until the mixture is crumbly and sandy in texture. Then mix in the oats and sliced almonds. Set aside.

Toss together the sliced fruit, vanilla extract, and cornstarch, and place it into your 9-inch pie plate.

Top with the crisp mixture, and bake for about 35-45 minutes until just starting to turn golden on top and the fruit is bubbling.

Serve warm with a dollop of whipped cream, yogurt, or a drizzle of maple syrup.

Pair almonds and apricots in this moreish cake. Made with polenta, the cake has a lovely moist texture and a fruity tang. Enjoy with crème fraîche

Apricot, almond & polenta cake

granulated sugar

unsalted butter,

caster sugar

eggs,

lemon, zested

almond extract

fine ground polenta

1½ tsp baking powder

ground almonds

apricot jam

fraîche

Butter a 20-23cm round cake tin. If it has a loose bottom, you will need to wrap the outside with foil to prevent any of the caramel from leaking. Heat the oven to 200C/180C fan/gas 6. For the apricots, put the granulated sugar and 75ml water into a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a>. Heat slowly until the sugar has dissolved. When the sugar has melted, bring to the boil and watch the syrup until it starts to turn to a deep amber colour. Remove from the heat and add the butter. Stir until it has melted. Pour into the tin, then lay the apricots in it, cut-side down.

For the cake, beat together the butter and sugar until light with an electric <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a>. Add the egg a little at a time, then the zest and almond extract. Mix all the dry ingredients together, then fold them gradually into the egg mixture, alternating with the milk. Spoon this over the apricots and bake for 50 mins. To test it&rsquo;s baked, push a skewer into the centre. It should come out clean.

Leave the cake to cool for 15 mins, then run a knife in-between the cake and the inside of the tin and invert it onto a plate. If any of the apricot halves get left behind in the tin carefully scoop them up &ndash; trying to keep their shape intact and not squash them too much &ndash; and put them back, cut-side up, on the cake. Leave the cake to cool, or serve warm if you want.

Heat the apricot jam with 2 tbsp of water. Once the jam has dissolved, push it through a sieve&nbsp;to remove the bits of apricot. Leave it to cool a little &ndash; otherwise it overcooks the apricots, which should be perfectly cooked and not collapsing &ndash; then paint the jam thickly on the top of the cake. Leave this to set a little, then serve with crème fraîche or cream, if you like.

Looking for a nutritious afternoon snack? Look no further than this fruit filled muesli slice.

Apricot, cranberry and pistachio muesli slice

plain untoasted muesli

coconut

cranberries

SPLENDA® Granular

egg, lightly beaten

butter, chopped

golden syrup

Dried apricots and cranberries add wholesome sweetness to these delicious biscuit treats.

Apricot, sesame and cranberry biscuits

(1/2 cup, firmly packed) brown sugar

water

tsp bicarbonate of soda

(1 1/4 cups) rolled oats

(1 cup) plain flour

(1/4 cup) sesame seeds

(2/3 cup) chopped dried apricots

(2/3 cup) craisins (dried cranberries)

Keep these tasty bars near at hand for a pick-me-up when your energy levels are low.

Chewy apricot and pecan muesli bars

honey

raw muesli

pecans

This easy, refreshing and vibrant coconut apricot slice is just perfect for picnics with friends.

Coconut apricot slice

butter,

Plain flour, to dust

(1 cup) caster sugar

eggs

vanilla essence

(3/4 cup) self-raising wholemeal flour

(3/4 cup) plain flour

(1/2 cup) desiccated coconut

1kg btl apricot halves in syrup

Learn to make a this sauerkraut soup with Slovankian roots from the people behind Bar Tartine in San Francisco.

Sauerkraut Soup

chicken broth

sauerkraut

sauerkraut brine

dry chorizo, sliced into ¼-inch half moons

slab bacon, finely diced (about 1 cup)

button mushrooms,

green serrano chiles,

green bell peppers—stemmed,

russet potatoes, peeled and diced

tomatoes,

garlic cloves, finely chopped

paprika

caraway seeds, toasted

bay leaves

Salt,

Sour cream,

black pepper,

A crispy base, creamy cheese centre and sweet apricot syrup makes this a dessert worth waiting for.

Baked ricotta cheesecake with saffron apricots

dried apricots

brandy white wine

saffron threads

(295 grams) caster sugar

1kg low-fat fresh ricotta

lemon curd

vanilla extract

Grated zest 1 lemon

cornflour

eggs, lightly beaten

cinnamon quill

cardamom pods, bruised

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977439743001&=domain=del

5348771529001-5977439743001

Make the most of autumnal fruits in this refreshing and nourishing salad - make a batch and eat during the week

Winter fruit salad

good-quality ready-to-eat dried fruit (such as prunes, pears, apricots, figs cranberries)

tbsp clear honey

vanilla pod

Earl Grey tea bag

lemon juice

Tip the fruits and 700ml/11⁄4 pints cold water into a large saucepan. Add the honey and vanilla, scraping the seeds from the pod into the pan. Bring to the boil. Stir well, lower the heat and simmer for 10 minutes until slightly syrupy.

Take the pan off the heat and stir in the tea bag. Leave to infuse for 10 minutes.

Discard the tea bag and vanilla pod, tip the fruits and liquid into a non-metallic bowl and pour over the lemon juice. Stir, then leave to cool. Cover and chill until ready to serve.

Make your own muesli packed with fibre and great flavour using jumbo oats for slow-release energy, linseed and apricots. An easy, healthy breakfast

High-fibre muesli

jumbo oats

All-Bran

wheatgerm

dark raisins

ready-to-eat apricots

golden linseed

Mix everything in a large bowl. You can store this for up to 2 months in an airtight container. When you're ready to serve, pour lots of chilled milk over and let it soak for a few minutes.

Just the thing when you have a hungry horde coming over

Apricot butter cake

butter

apricot

tbsp light muscovado sugar

Heat oven to 160C/140C fan/gas 3. Butter a 23cm-deep cake tin (preferably not loose-based, see tip below) and line the base with silicone or baking parchment. Mix the topping ingredients and spread over the base of the tin.

Mix the milk and vanilla together. Put the sugar and eggs into a large bowl and whisk with a tabletop or hand electric mixer until the mixture is thick, pale and increased in volume, about 5 mins. Test it is ready by lifting the whisk blades – if the mixture briefly leaves a trail, you are ready to proceed.

Add one-third of the flour and whisk slowly to incorporate, then one-third of the milk and mix again. Repeat twice more until all the flour and milk is added. Slowly whisk in the melted butter.

Halve and stone the apricots. Place, cut-side down, in the base of the tin. Pour the cake batter over the top and slide into the oven. Bake for 1-1¼ hrs until the cake is firm to the touch and springs back when lightly pressed.

Cool the cake in the tin for 20 mins, then carefully remove from the tin, peel off the lining paper and serve warm or cold.

Try this delicious fruity dish with tangy Greek yogurt

Top 34 apricots recipes from across the web

The most viewed apricots recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Crunchy detox salad

Pork & parsnip cobbler

Lamb steaks with Moroccan spiced ri...

Apricot & pistachio frangipane blon...

Breakfast Fruit Crisp

Apricot, almond & polenta cake

Apricot, cranberry and pistachio mu...

Apricot, sesame and cranberry biscu...

Chewy apricot and pecan muesli bars

Coconut apricot slice

Sauerkraut Soup

Baked ricotta cheesecake with saffr...

Winter fruit salad

High-fibre muesli

Apricot butter cake

Apricot yogurt fool

Apricot & raspberry buckle

Apricot Freezer Jam Recipe (No Refi...

Chicken terrine with leeks & aprico...

Easy apricot galette

How to Make Chamoy

One-pan chicken couscous

Blistered Green Beans with Apricots...

Daifuku

Poached apricots with rosewater

No-churn Apricot Ice Cream

Apricot Syrup

Spicy chicken couscous

Apricot Dacquoise

Apricot custard bread and butter pu...

Fruit Biscuits

One-pan lamb tagine with chickpeas

Spiced mince with couscous

Braised shoulder of lamb with jewel...

Top 34 apricots recipes from across the web

The most viewed apricots recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crunchy detox salad

Pork & parsnip cobbler

Lamb steaks with Moroccan spiced ri...

Apricot & pistachio frangipane blon...

Breakfast Fruit Crisp

Apricot, almond & polenta cake

Apricot, cranberry and pistachio mu...

Apricot, sesame and cranberry biscu...

Chewy apricot and pecan muesli bars

Coconut apricot slice

Sauerkraut Soup

Baked ricotta cheesecake with saffr...

Winter fruit salad

High-fibre muesli

Apricot butter cake

Apricot yogurt fool

Apricot & raspberry buckle

Apricot Freezer Jam Recipe (No Refi...

Chicken terrine with leeks & aprico...

Easy apricot galette

How to Make Chamoy

One-pan chicken couscous

Blistered Green Beans with Apricots...

Daifuku

Poached apricots with rosewater

No-churn Apricot Ice Cream

Apricot Syrup

Spicy chicken couscous

Apricot Dacquoise

Apricot custard bread and butter pu...

Fruit Biscuits

One-pan lamb tagine with chickpeas

Spiced mince with couscous

Braised shoulder of lamb with jewel...

The most viewed apricots recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine