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Afternoon tea

Baby chive blinis with pineapple and chive infused butter

10 minutes

Honey and cumin apricots with honey-drizzled greek yoghurt

Serves 2

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

1 cup water
½ cup honey, plus extra for drizzling
1 t ground cumin, plus extra for sprinkling
200 g dried baby apricots
1 cup Greek yoghurt
Mulberries, raspberries or blackberries, for garnishing

Method

In a small saucepan, combine the water, honey, cumin and lemon juice. Bring to a boil then reduce the heat to a gentle simmer. Add the apricots and simmer for 5 to 10 minutes. Remove from the stove and allow to cool.

Serve with the Greek yoghurt, drizzled with honey. Garnish with berries and sprinkle with extra cumin.

TASTE’s take:

Apple and clove, cumin and apricot, crystallised ginger and salted pistachio, caramelised garlic and Riesling vinegar, wasabi and maple syrup…embrace the new spirit of adventure with these unusual flavour pairings.

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Honey and cumin apricots with honey-drizzled greek yoghurt

Honey and cumin apricots with honey-drizzled greek yoghurt

Ingredients

Method