AND FOR PUDDING . . .

Poached apricots

FRESH apricots are packed with iron, fibre and vitamin C. They are also one of the lowest fruits for fructose (the natural fruit sugar). Meanwhile, fresh ginger boosts the immune system and is anti-inflammatory. SERVES 2 (215 calories)

l 2 tbsp honey l Zest and juice of 1 orange

l 4cm piece fresh ginger, peeled and chopped l 6 apricots, halved and stoned l 2 tbsp plain live Greek yoghurt l 8 whole almonds, roughly chopped and toasted PUT the honey, orange zest and juice and ginger into a small pan. Add the apricots and pour in 200ml water. Bring to the boil, then simmer for 5 minutes. Remove the apricots and set aside, then turn the heat to medium and cook the juices, until they reduce to a syrup. This will take around 4–5 minutes. Divide the apricots between two bowls, drizzle with the syrup, top with the yoghurt and almonds, and serve.