Ingredients

Method

• 1 large apricots
• 40 g butter, half of it melted
• 2 t caster sugar
• 1 English muffins, split and toasted
• 2 t apricot jam
• 1 t flaked almonds, toasted
• 1 small pot clotted cream

Method

Ingredients

1. Get the grill as hot as possible.

2. Halve the apricots, remove the stones and put the halves, s toned side up, on a grill tray. Brush them with the melted butter and sprinkle with the sugar.

3. Grill, not too close to the elements or gas flame, for 8-10 minutes until brown round the edges

4. Meanwhile, butter the toasted muffin halves and put them on warm plates. Spread them with the apricot jam and share the apricot halves between them.

5. Sprinkle with the almond and serve with the clotted cream.

Cook’s note: You can toast the flaked almonds in the oven under the grill tray at the same time as roasting the apricots, but they burn in a flash, so be careful. Safer, probably, to stand over them while you gently turn them in a frying pan, or toast for 3 minutes in the microwave, giving them a stir halfway.

This is an extract from Bliss on Toast by Prue Leith. Photographs by Haarala Hamilton.