The ingredients

70g unsalted butter, at room temperature
125g granulated sugar
pinch of salt
1 vanilla sugar
3 large eggs
200g unbleached all-purpose flour
½ sachet baking powder
125ml buttermilk
150g dried apricots, chopped
Lots of white chocolate, cut into chunks

DIRECTIONS

1.Briefly rehydrate apricots in a splash of boiling water. Meanwhile, cream butter with sugar, vanilla sugar, and salt.

2. Add eggs one by one, mixing well in between.

3. On low speed, mix in flour and baking powder. Slowly add buttermilk - the exact amount might vary according to the size of your eggs. The texture of the batter should neither be liquid nor too stiff (I hope that makes sense...).

4. Drain apricots and fold in. Fold in half of the white chocolate. Scrape batter into prepared baking tin, 24 cm in diameter). Sprinkle remaining chocolate on top.

5. Fan-bake at 150 degrees Celsius until golden on top and a wooden skewer inserted into the middle comes out clean (30-40 minutes).

The ingredients

1/2 cup dried apricots , halves. cut in half
1/4 cup hot water
1 tablespoon all-purpose flour
1 tablespoon chopped cilantro (optional)
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 lb boneless skinless chicken breasts , cut into 1/2 inch pieces
3 tablespoons cooking oil, divided
1 medium onion , halved and sliced
1 cup celery
1/2 cup snow peas , halved
1/2 teaspoon ground ginger
1 garlic clove , minced
1-2 tablespoon lemon juice
hot cooked rice

DIRECTIONS

1. In a small bowl, soak the apricots in teh hot water, set aside (do not drain).
2. Combine flour, cilantro, salt and pepper and sprinkle over the chicken.
3. Set aside.
4. Heat 1 tablespoon oil in a large skillet over medium heat.
5. Stir-fry onion and celery for 2-3 minutes or until tender.
6. Add peas, ginger, garlic and the apricots with the water then stir-fry for 2 minutes.
7. Add remaining oil to another skillet and stir-fry chicken for 6-7 minutes or until no longer pink.
8. Sprinkle with lemon juice.
9. Return chicken to the apricot mixture abd heat through.
10. Serve over rice.

The ingredients

4 duck legs
1 medium onion, chopped
4 oz / 125g dried apricot, chopped
¼ cup fresh sage, chopped
3 cloves garlic
1 carrot, chopped
1 tbsp sugar
½ tsp salt (or to taste)
½ cup / 120ml chicken stock (or water)
½ cup / 120ml Madeira
2 tbsp chopped parsley
salt and pepper to taste

DIRECTIONS

1. Set pressure cooker over medium-high heat. Sprinkle duck legs with freshly ground pepper.
2. Brown duck legs from all sides for ca. 10 minutes, skin side first. Remove legs and duck fat.
3. Return 1 tbsp of duck fat to the pot. Add onions and cook until very lightly browned.
4. Add sage, carrot, garlic, sugar salt and chopped dried apricots. Cook for a few minutes.
5. Return duck legs to pressure cooker. Add stock/water and half of the Madeira
6. Cook with high pressure for 45 minutes. Release pressure.
7. Remove duck legs, set aside. Add remaining Madeira to the pot.
8. Blend well with a stick blender, add some water if the consistency is too thick.
9. Adjust seasoning with salt and pepper.
10. Add chopped parsley. Serve hot.