Yogurt panna cotta, hunza apricots & popcorn

Hunza apricots, which look a bit like walnuts, have a caramel flavour. They are dried on the tree before harvesting, to naturally preserve the fruit.

You can buy them in some Turkish supermarkets or at amazon.co.uk and buywholefoodsonline.co.uk.

SERVES 6 PREP 15 mins plus overnight soaking and at least 3 hrs chilling COOK 25 mins MORE EFFORT

For the panna cotta

21/ gelatine leaves

2

175g double cream

175g milk

100g golden caster sugar

350g yogurt

For the hunza apricots

100g hunza apricots (or unsulphured dried apricots), halved

50g demerara sugar

1 cinnamon stick

For the popcorn

½ tbsp vegetable oil

50g popping corn

25g melted butter

1 The day before, mix the apricots with the sugar, cinnamon and 300ml water, and leave to soak.

2 To make the panna cotta, soak the gelatine in cold water for 5 mins. Meanwhile, heat the cream, milk and sugar together over a gentle heat, stirring until the liquid is steaming but not boiling. Squeeze out the gelatine, then stir into the hot liquid to melt. Pour through a sieve into a bowl. Whisk in the yogurt, then pour into six ramekins. Chill for 3-4 hrs or overnight. 3 The next day, simmer the apricot mix in a pan until the water is reduced and the apricots are sticky and soft. If the apricots are still firm, add another 300ml water and reduce again. Leave to cool to room temperature.

4 Heat 1 tbsp oil in a large saucepan with a lid on a medium-high heat. When hot, add the corn and cover with the lid. Hold the pan’s handle and lid, and when you hear the first pop, slowly shake the pan. When the popping dies down, remove from the heat, add the melted butter and season with salt.

5 To serve, place the apricots on the panna cotta in the ramekin and add some popcorn.

GOOD TO KNOW gluten free PER SERVING 442 kcals • fat 27g • saturates 14g • carbs 42g • sugars 38g • "ibre 2g • protein 7g • salt 0.4g