Roasted apricots with honey, thyme & Greek yoghurt

Apricots are one of those fruits that become even sweeter once they're roasted. Baking them with honey, olive oil and fresh thyme brings out their natural flavour, creating a simple dessert that's elegant enough to serve to guests but easy enough to make on a weekday.

Serve with thick Greek yoghurt and crunchy pistachios for a delicious snack or dessert, or add a handful of granola and more nuts to turn it into a satisfying breakfast.

• Serves: 2

• Time: 25-30 minutes

Ingredients

• 6 ripe apricots

• 1 tbsp honey

• 1 tbsp extra virgin olive oil

• A few sprigs of fresh thyme

• 250g thick Greek yoghurt

• Small handful of pistachios, roughly chopped

• Extra thyme leaves, to serve (optional)

Method

Step 1

Preheat the oven to 180°C fan (200°C/400°F/Gas 6). Line a baking tray with baking paper.

Step 2

Halve or quarter the apricots (I like using a mixture of both for different textures) and arrange them on the tray. Drizzle over the honey and olive oil, then scatter over the thyme sprigs.

Step 3

Roast for 15–20 minutes, or until the apricots are soft and juicy, and the honey has become lightly caramelised.

Step 4

Spoon the Greek yoghurt onto a serving plate or bowl. Top with the warm apricots (or allow them to cool, your call), drizzle over the delicious juices from the tray and scatter with the chopped pistachios. Finish with a few fresh thyme leaves, if you like.