Pavlova is always good. Now it’s even better.
‘Bursting with sweet, juicy goodness, apricots are the golden jewels of summer,’ says our kitchen garden cook Melanie Johnson.
Below on this page you’ll find Melanie’s recipe for a rather outrageously good pavlova, but apricots can make all sorts of dishes sing.
Tarte tatin, for example, can be made with apricots instead of the traditional apples. Simply melt 125g of caster sugar in a pan, whisk in 50g of butter,…
