ROASTED APRICOT AND PISTACHIO FOOL

Four large free-range egg whites 350g unrefined golden caster sugar 350g ground almonds 30ml amaretto liqueur A little icing sugar, for dusting

Pipe 2-3cm blobs of the mixture onto the trays, a few centimetres apart. Bake the amaretti for 10 to 15 minutes, or until lightly golden.

Transfer to a wire rack to cool, before dusting with the icing sugar. Store in an airtight container until required.

Now, the apricots; halve each fruit and remove the stones carefully - they can be tenacious little things. Heat the oven to 180ºC / Gas 4. Toss the apricots in a little lemon juice, along with the thyme leaves and a pinch of sugar.

Tip into a suitable baking dish and roast for at least 30 minutes, basting and turning occasionally, until they are lightly caramelised at the edges and nicely squishy.

Remove from the heat and allow to cool before chopping into bite-sized pieces and transferring carefully to a suitable container.

To make the fool, whip the cream to a soft-medium peak.

In a separate bowl, combine the yoghurt, icing sugar, pistachio kernels (leaving a few for sprinkling) and the vanilla seeds.

Fold the cream into the yoghurt carefully but swiftly, and then fold in the diced apricots.

Spoon into suitable bowls, garnish with mint or other herbs, a few pistachio pieces, and serve the amaretti separately.